Creole Vegetables and Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
|
From Diabetic Cooking March/April 2007 WW 4 points Ingredients:
14 ounces diced tomatoes |
2 cups chopped green bell peppers |
1 cup chopped yellow onion |
3/4 cup sliced celery |
1 cup reduced-sodium fat-free chicken broth |
2 teaspoons worcestershire sauce |
1 teaspoon dried thyme |
1 bay leaf |
1 tablespoon olive oil |
1 lb chicken tenders, cut up |
1 1/2 teaspoons sugar substitute |
3/4 teaspoon creole seasoning |
hot pepper sauce (optional) |
1/4 cup chopped fresh parsley |
Directions:
1. Lightly coat 3-1/2 to 4-quart slow ooker liner with nonstick cooking spray.
2. Add tomatoes, bell peppers, onions, celery, broth, Worcestershire sauce, thyme and bay leaf.
3. Cover; cook on LOW 9 hours or on HIGH 4-1/2 hours.
4. Heat oil in 10-inch nonstick skillet over medium-high heat Add chicken; cook stirring frequently, 6 minutes or until lightly browned.
5. Add chicken to the slow cooker, along with remaining ingredients except parsely.
6. Increase slow cooker temperature to HIGH.
7. Cook 15 minutes. Stir in parsely. This is good served over rice.
|
|