- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 110.7
- Total Fat: 0.9 g
- Cholesterol: 32.5 mg
- Sodium: 343.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.2 g
- Protein: 12.8 g
Slow Cooking Curried ChickenSubmitted by: CINNAMONJOY
IntroductionSlow cooker recipe diabetified from an old Kraft back-of-the-box recipe Slow cooker recipe diabetified from an old Kraft back-of-the-box recipe
1-1/2 cups chopped onions
1 medium red bell pepper, chopped
1 lb boneless, skinless chicken breast (I precook and shred before making recipe), cut into small bits
1 cup low sodium salsa (I use Aldi's Grandessa)
2 tsp fresh grated ginger
3 cloves chopped garlic
Tabasco sauce to taste
1-1/2 tsp dried cilantro or 1/4 cup fresh chopped cilantro
1 packet Stevia
1 tbsp curry powder (doesn't matter what kind)
1/4 tsp salt substitute
-Combine salsa, ginger, garlic, and tabasco sauce in a small bowl and spoon mix over the chicken.
-Cover and cook on LOW for 5 to 6 hours or until chicken is tender.
-Combine cilantro, stevia, curry, and salt substitute in a small bowl.
-Stir mixture into the slow cooker
-Cover and cook on HIGH for 15 minutes until hot.
*Serve over brown rice with a dollop of plain ff yogurt!
*If using precooked chicken it's not necessary to slow cook it for five hours. Three will do to mix the flavors.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MRS-SHUCK.