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, Vegetable, and Herb Medley

Source: dLife

Slow cooked herbed chicken and vegetables with a red wine sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	323.4

Total Carbs	8.7 g

Dietary Fiber	0.4 g

Sugars	1.5 g

Total Fat	8.9 g

Saturated Fat	2.3 g

Unsaturated Fat	2.2 g

Potassium	398.8 mg

Protein	46.6 g

Sodium	409.2 mg

Dietary Exchanges 8.9 Fat, 1.1 Vegetables, 4.9 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.
Powered by ESHA

Servings

Ingredients

Directions

In a 5 1/2- or 6-quart slow cooker place mushrooms and onions. Stir in the first 1/2 cup of chicken broth, wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken.
Cover and cook on low-heat setting for 5 to 6 hours, or on high-heat setting for 2 1/2 to 3 hours.
With a slotted spoon, transfer chicken and vegetables to a serving platter. Remove and discard bay leaf. Cover chicken and vegetables with foil to keep warm.

Sauce

Pour cooking liquid into a glass measuring cup. Skim off fat. Measure 2 cups cooking liquid (add additional broth, if necessary to make 2 cups). Pour liquid into a medium saucepan.
Combine in a small bowl the 1/4 cup chicken broth and the cornstarch. Stir into liquid in saucepan. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes.
Spoon some of the sauce over chicken. Sprinkle with parsley (optional). Serve remaining sauce in a gravy boat on the table.