Cooking smart with Your Slow Cooker

By maalem med lamine

the best slow cook recipes for diabetics , that can make you feel good and safe plus they are so delicious and for all family 

• Language: English
• Publisher: maalem med lamine
• Release date: Aug 22, 2023
• ISBN: 9798223084822

Book preview

Cooking Smart with Your Slow Cooker:

Diabetic-Friendly Recipes for Healthy Living

Slow Cooker Chicken and Vegetable Stew:

Ingredients:

●  1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

●  3 cups mixed vegetables (carrots, celery, bell peppers, zucchini, etc.), chopped

●  1 onion, chopped

●  2 cloves garlic, minced

●  1 can (14.5 oz) low-sodium diced tomatoes, undrained

●  4 cups low-sodium chicken broth

●  1 teaspoon dried thyme

●  1 teaspoon dried rosemary

●  1/2 teaspoon salt (adjust to taste)

●  1/4 teaspoon black pepper

●  1/4 cup whole wheat flour or cornstarch (for thickening)

●  1/4 cup cold water (for mixing thickener)

●  2 tablespoons olive oil

●  Fresh parsley, chopped (for garnish)

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are no longer pink on the outside. You're not looking to fully cook them at this stage, just brown the edges. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion and cook until it becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Transfer the cooked onions and garlic to the slow cooker.

Add the chopped mixed vegetables to the slow cooker.

Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the vegetables.

Place the partially cooked chicken on top of the vegetables in the slow cooker.

Pour the can of diced tomatoes (with their juices) over the chicken and vegetables.

Pour the chicken broth into the slow cooker, ensuring that the ingredients are mostly covered.

Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded.

In a small bowl, whisk together the whole wheat flour or cornstarch and cold water to create a slurry.

About 30 minutes before serving, stir the slurry into the stew to thicken the broth. Continue cooking for another 30 minutes.

Taste and adjust the seasoning if necessary.

Serve the chicken and vegetable stew hot, garnished with chopped fresh parsley.

This Slow Cooker Chicken and Vegetable Stew is a wholesome and satisfying meal that's