Source: Diabetic Cooking Magazine/dLife Chef Michel Nischan

Slow cooked chicken with okra, peppers, and onions.

Servings

14 oz canned unsalted diced tomatoes (1 can)
1 Okra, frozen, 10oz package
2 medium green bell peppers , chopped
1 yellow onion , chopped (equal to 1 cup)
0.75 cup fresh chopped celery , sliced
1 cup fat free reduced sodium chicken broth
2 tsp Sauce, worcestershire, low sodium
1 tsp ground thyme
1 bay leaves
1 tbsp olive oil
1 lb chicken tenders , cut up (raw)
1.5 tsp sweetener (sugar substitute)
0.75 tsp creole seasoning
0.5 tsp hot pepper sauce (optional)
0.25 cup chopped parsley , fresh
1 cooking spray

1 Lightly coat a 3 1/2- to 4-quart slow cooker liner with nonstick cooking spray. Add tomatoes, okra, bell peppers, onions, celery, broth, Worcestershire sauce, thyme, and bay leaf. Cover; cook on LOW 9 hours or on HIGH 4 1/2 hours.
2 Heat oil in 10-inch nonstick skillet over medium high heat. Add chicken; cook, stirring frequently for 6 minutes or until lightly browned.
3 Add chicken to slow cooker, along with remaining ingredients except parsley. Increase slow cooker temperature to HIGH. Cook 15 minutes. Stir in parsley.

To help ensure even cooking, keep the slow-cooker liner at least half full, but not more than two-thirds full. Add seared chicken last so it doesn't overcook. Searing the chicken in olive oil first adds flavor. Also add a little sweetener to the slow cooker to counteract acids in the tomatoes.