5-Ingredient Chicken Recipes: Slow-Cooker Tomato-Balsamic Chicken, Spinach-Feta Stuffed Chicken

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Love chicken, but not long ingredient lists? You're so lucky... or should we say clucky? Each of these tasty new recipes has just five ingredients or less (not including basic spices, of course).

Hungry Girl's Mama Shelley's Slow-Cooker Chicken
Mama Shelley's Slow-Cooker Chicken

1/4th of recipe (about 1 3/4 cups): 270 calories, 4g total fat (0.5g sat fat), 663mg sodium, 21.5g carbs, 5g fiber, 12g sugars, 35.5g protein -- SmartPoints® value 3*

Freestyle™ SmartPoints® value 1*

Named for an HG staffer's mother-in-law (whose recipe we adapted), this home-style chicken is out of this world! Stewed tomatoes and balsamic vinegar are soooo good together...

Prep: 20 minutes 
Cook: 3 - 4 hours or 7 - 8 hours, plus 5 minutes


Two 14.5-oz. cans stewed tomatoes (not drained) 
1/3 cup balsamic vinegar 
1 1/4 lb. raw boneless skinless chicken breasts 
1 1/2 cups green beans, trimmed 
6 cups roughly chopped spinach leaves 
Seasonings: garlic powder, dried oregano, dried basil, salt, black pepper 

In a slow cooker, combine tomatoes, vinegar, 2 tsp. garlic powder, 1 tsp. oregano, and 1 tsp. basil. Mix until uniform. 

Season chicken with 1/4 tsp. each salt and black pepper, and add to the slow cooker. 

Add green beans, and mix well. 

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is cooked through and green beans are tender. 

Turn off slow cooker, and transfer chicken to a cutting board. Roughly chop, and return to the slow cooker. 

Stir in spinach, re-cover, and let sit for 5 minutes, or until spinach has wilted. 


Hungry Girl's Spinach & Feta Stuffed Chicken
Spinach & Feta Stuffed Chicken

1/2 of recipe (1 stuffed chicken breast): 216 calories, 6.5g total fat (2g sat fat), 406mg sodium, 2g carbs, 0.5g fiber, <0.5g sugars, 35.5g protein -- SmartPoints® value 3*

Freestyle™ SmartPoints® value 1*

This is kind of like spanakopita, but with chicken instead of dough... In other words, perfection.

Prep: 15 minutes
Cook: 45 minutes

2 cups roughly chopped spinach leaves
1/4 cup crumbled reduced-fat feta cheese
1 tsp. chopped garlic
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
Seasonings: salt and black pepper

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

In a medium microwave-safe bowl, microwave spinach for 30 seconds, or until wilted. Blot away excess moisture. Add feta and garlic, and mix well.

Season chicken cutlets with 1/8 tsp. each salt and black pepper. Evenly divide spinach-feta mixture between the centers of the cutlets.

Roll up each chicken cutlet over the mixture. If needed, secure with toothpicks. Place in the baking pan.

Cover pan with foil, and bake for 20 minutes.

Remove foil. Bake until chicken is cooked through, about 20 more minutes.



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We're seven days into National Salad Month. You really need to try these salad-in-a-jar recipes...

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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