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Creole Vegetables and Chicken
Source: Diabetic Cooking Magazine/dLife Chef Michel Nischan

Slow cooked chicken with okra, peppers, and onions.

Prep Time: 30 minutes
Cook Time: 4 hours
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1 1/2 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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Ingredients Directions
  1. 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.
  2. Cover; cook on low heat setting 9 hours or on high heat setting 4 1/2 hours.
  3. Heat oil in 10-inch nonstick skillet over medium high heat. Add chicken; cook, stirring frequently for 6 minutes or until lightly browned.
  4. 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

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