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Weight Watchers Crock Pot Recipes for Stew, Lasagna, and Stroganoff

Maddie is a freelance writer and is certified in massage, aromatherapy, and health education.

Our beef stew recipe is three WW points per cup.

Our beef stew recipe is three WW points per cup.

Cooking With a Crock Pot

Following Weight Watchers is easy when you plan your meals in advance and use a crock pot. The soup, casserole, and stew possibilities are limitless!

Recipes in This Article

  • Crockpot lasagna
  • Chicken stroganoff
  • Beef stew
  • Crockpot tortilla soup

Crockpot Lasanga

Makes 8 servings, 7 points each.

Ingredients

  • 1 1/2 lbs lean ground turkey
  • 1 large onion, chopped
  • 2 Tbsp minced garlic
  • 1 lb fat-free mozzarella
  • 12 oz. fat-free cottage cheese
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
  • 8 oz. no-bake lasagna noodles
  • 30 oz. tomato sauce
  • 6 oz. tomato paste
  • 1 cup mushrooms, sliced
  • 1/2 green pepper, chopped

Instructions

In a frying pan, brown turkey with onion and garlic. Add spices and tomato sauce and paste, stirring over medium heat until warm all the way through. Mix the cheeses in a separate container. Layer 1/3 meat sauce, 1/3 noodles, 1/3 cheese, and 1/3 vegetables in the crockpot. Repeat two more times until all ingredients have been used. Cook on low for 4-5 hours.

Chicken Stroganoff

Makes 6 servings, 4 points each.

Ingredients

  • 1 pound boneless, skinless chicken
  • 1 container (16 oz) fat-free sour cream
  • 1 packet powdered onion soup mix
  • 1 can of fat-free cream of chicken soup
  • 1 small can of mushrooms

Instructions

Add all ingredients to the crock pot. Cook on low for six hours.

Beef Stew

Three points per cup.

Ingredients

  • 3 potatoes, diced
  • 5 carrots, diced
  • 4 stalks of celery, diced
  • 2 small onions, chopped
  • 1 whole head of garlic, minced
  • 1 tomato, blanched and chopped
  • 4 Tbsp barley
  • 4 beef bouillon cubes
  • 1 3/4 lbs lean beef
  • 1/2 tsp rosemary
  • 1/2 tsp savory
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp flour
  • 2 Tbsp cornstarch

Instructions

Cut beef into bite-sized cubes and brown in a frying pan. Add flour and stir together, then add to crock pot. Add all ingredients except potatoes, rosemary, savory, and corn starch, and pour in enough water to cover. Cook for 8-12 hours on high in a crockpot. One hour before mealtime, add potatoes, rosemary, and savory. Continue cooking. Just before serving, thicken with corn starch as needed.

Crockpot Tortilla Soup

Makes six servings, six points each.

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 15 oz whole tomatoes
  • 10 oz enchilada sauce
  • 1 medium onion, chopped
  • 4 oz. chopped green chilies
  • 1 clove garlic, minced
  • 2 cups water
  • 14 1/2 oz. fat-free chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 whole bay leaf
  • 1 cup fresh or frozen corn
  • 6 whole corn tortillas
  • 2 Tbsp vegetable oil
  • 1 Tbsp chopped cilantro

Instructions

Cook and shred chicken. Combine in the crock pot with all ingredients except tortillas, oil, and cilantro. Cook on low for 6-8 hours or on high for 3-4 hours. Preheat oven to 400 degrees. Cut tortillas into strips and place on a baking sheet, brushing lightly with oil. Bake for 5-10 minutes or until crisp. Immediately before serving, sprinkle tortilla strips and cilantro over the soup.