It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
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

Chicken with Sweet Peppers

Source: dLife

Slow cooked chicken thighs with sweet peppers and mushrooms sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	395.7

Total Carbs	8.7 g

Dietary Fiber	1.3 g

Sugars	3.1 g

Total Fat	18.7 g

Saturated Fat	6.1 g

Unsaturated Fat	0.1 g

Potassium	182.2 mg

Protein	48.7 g

Sodium	334.5 mg

Dietary Exchanges 18.7 Fat, 1.1 Vegetables,

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.
Powered by ESHA

Servings

Ingredients

8.0
8 oz fresh mushrooms 2.0
2 each medium shallots 2.5
2 1/2 lb boneless skinless chicken thighs 0.25
0 1/4 cup low sodium chicken broth 0.25
0 1/4 cup white wine 1.0
1 tsp dried basil 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 tbsp cornstarch 2.0
2 tbsp cold water 1.0
1 each medium yellow bell peppers 1.0
1 each medium red bell peppers 2.0
2 each fresh tomatoes 0.5
0 1/2 cup Cheese, parmesan, fresh, shredded

Directions

In a 3 1/2 or 4 quart slow cooker place mushrooms and shallots. Add chicken.
In a small bowl combine the broth, wine, basil, salt and black pepper. Pour over chicken in cooker.
Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2 1/2 hours.
Transfer chicken and vegetables to a serving platter, reserving cooking liquid. Cover chicken and vegetables with foil to keep warm.
If using low heat setting, turn to high heat setting.
In a small bowl combine the cornstarch and water. Stir into liquid in cooker. Stir in sweet pepper strips.
Cover and cook for 15 minutes or until thickened.
Spoon sauce over chicken and vegetables.
Top with tomatoes and Parmesan cheese (optional).