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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Creole Vegetables and Chicken

Source: Diabetic Cooking Magazine/dLife Chef Michel Nischan

Slow cooked chicken with okra, peppers, and onions.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	108.5

Total Carbs	9.0 g

Dietary Fiber	2.4 g

Sugars	4.9 g

Total Fat	2.2 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	220.3 mg

Protein	14.9 g

Sodium	185.2 mg

Dietary Exchanges 2.2 Fat, 1.4 Vegetables, 1.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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