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Slow Cooker Chicken Creole Recipe


Use this recipe for those busy church days or long, winter nights. Remember to try and exercise eventhough it is cold. Take it one day at a time. Remember, don't guess test.



Slow Cooker Chicken Creole - 14.3g Carbs, 2.7g Fiber
You can use thighs, wings and drumsticks too. But remember the fat content will be higher unless you remove the skin.
You can also use other meats to make this since the seasoning is pretty basic.Take a cheaper cut of beef and the slow cooking will tenderize it.


Serves: 4
Hands-OnTime: 10 Minutes
Cooking Time: 12 Hours
Total Time: 12 Hours 10 Minutes

4 skinless, boneless chicken breast halves
Salt and pepper to taste
Creole-style seasoning to taste(check in your supermarket shelves)
1 (14.5 oz) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
1 red bell pepper
3 cloves garlic, minced
1 small sweet patotoe,cubed.
1 small package frozen peas
1 onion, diced
1 (4 oz) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped

1. Place chicken breasts in slow cooker. Season with salt,
pepper, and Creole-style seasoning to taste. Stir in
tomatoes with liquid, celery, bell pepper, garlic,
onion, mushrooms, potatoe, peas and jalapeno pepper.

2. Cook on Low for 10 to 12 hours, or on High for
5 to 6 hours.

Nutrition per Serving:
191 Calories, (8% from Fat), 29.6g Protein, 1.8g Fat (0.4g Sat),
14.3g Carbs, 2.7g Fiber, 68mg Cholesterol, 431mg Sodium

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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