See Also: Creole Vegetables and Chicken(recipes)
Creole Chicken Thighs & Rice(recipes)
Braised Chicken with Vegetables(recipes)
Herbed Chicken and Vegetables(recipes)
Lemon Chicken and Vegetables(recipes)
Old World Chicken and Vegetables(recipes)
Basil Chicken and Vegetables on Focaccia(recipes)
Curried Chicken & Vegetables with Rice(recipes)
Asian Noodles with Vegetables and Chicken(recipes)
Chicken and Vegetables with Mustard Sauce(recipes)

Creole Vegetables and Chicken (recipes)


Creole Vegetables and Chicken

Yield: Makes 8 servings



Ingredients:



Nonstick cooking spray

1can (about 14 ounces) no-salt-added diced tomatoes

8ounces frozen cut okra

2cups chopped green bell peppers

1cup chopped yellow onions

3/4cup sliced celery

1cup fat-free reduced-sodium chicken broth

2teaspoons Worcestershire sauce

1teaspoon dried thyme

1bay leaf

1pound chicken tenders, cut into bite-size pieces

1tablespoon olive oil

1-1/2teaspoons sugar substitute

3/4teaspoon Creole seasoning

Hot pepper sauce (optional)

1/4cup chopped fresh parsley









Preparation:





1.Coat 3-1/2- to 4-quart slow cooker with nonstick cooking spray. Add tomatoes, okra, bell peppers, onions, celery, broth, Worcestershire sauce, thyme and bay leaf. Cover; cook on LOW 9 hours or on HIGH 4-1/2 hours.2.Coat 10-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 minutes or until lightly browned. Add to slow cooker, along with remaining ingredients except parsley. Increase slow cooker temperature to HIGH. Cook on HIGH 15 minutes to blend flavors. Stir in parsley.







Notes:

The frozen okra does not have to be thawed in this recipe. The okra helps to thicken the dish, while the white sugar helps to eliminate the acidic taste of the tomatoes.





Nutritional Information:







Serving Size: 3/4 cup







Sodium

87 mg







Protein

10 g







Fiber

3 g







Carbohydrate

9 g







Cholesterol

21 mg







Saturated Fat









Total Fat

3 g







Calories from Fat

23 %







Calories

95









Dietary Exchange:







Meat

1







Vegetable

2