Chicken Vera Cruz ( Diabetic )
Ingredients
- 1 medium onion, cut into wedges
- 1 pound yellow-skin potatoes, cut into 1-inch pieces
- 6 skinless, boneless chicken thighs (about 1 1/4 pounds total)
- 2 14 1/2 - ounce can no-salt-added diced tomatoes
- 1 fresh jalapeno chile pepper, seeded and sliced*
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped garlic
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 recipe Parsley-Olive Topping
Directions
- Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs. Drain juices from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon, and cloves. Pour over all in cooker.
- Cover and cook on low-heat setting for 10 hours. Sprinkle Parsley-Olive Topping over individual servings.
Tip
*Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Tip
For Easy Cleaning: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Parsley-Olive Topping
Ingredients
1/2 cup snipped fresh parsley1/4 cup chopped pimiento-stuffed green olives
Directions
- In a small bowl stir together the snipped parsley and chopped olives. Makes about 3/4 cup.
Nutrition Facts Per Serving:
Servings Per Recipe: 6PER SERVING: 228 cal., 5 g total fat (1 g sat. fat), 78 mg chol., 287 mg sodium, 25 g carb. (5 g fiber, 9 g sugars), 22 g pro.