1 lb. boneless skinless chicken breasts, cubed 1 (14 1/2 oz.) can Italian diced tomatoes, undrained 2 medium potatoes, peeled and cut into 1/2−inch cubes 5 medium carrots, chopped 3 celery ribs, chopped 1 large onion, chopped 1 medium green bell pepper, chopped 2 (4 oz.) cans mushroom stems and pieces, drained 2 low−sodium chicken bouillon cubes Artificial Sweetener equal to 2 tsp. sugar 1 tsp. chili powder 1/4 tsp. pepper 1 T. cornstarch 2 C. cold water
In a 5−quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into
chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10.
Nutritional Analysis: One 1−cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber.
Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.
In a 5−quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into
chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10.
Nutritional Analysis: One 1−cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber.
Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.
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