Diabetes-Friendly Recipes

Slow Cooker Piquant Chicken

Servings: 6


  • cooking spray
  • 3 ½ pounds frying chicken, cut into 10 pieces, skin removed and discarded
  • 1 medium onion, diced
  • 1 medium green bell pepper, seeded and diced
  • 2 large cloves garlic, minced
  • 3 sprigs fresh thyme or 1/2 teaspoon crushed dried
  • 2 ½ teaspoons curry powder
  • 1 14 1/2-ounce can no-salt-added diced tomatoes
  • 1 cup celery, diced
  • 1 packet sugar substitute that will retain sweetness during long cooking
  • 1 teaspoon white wine vinegar
  • 2 tablespoons currants or raisins
  • salt and pepper, to taste


  1. Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once.
  2. Put onion, bell pepper, and garlic in a 3 1/2-quart slow cooker. Top with browned chicken pieces. Add thyme sprigs.
  3. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir.
  4. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.
  5. Serve over rice.

Nutrition Information


Per serving:226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium
Diabetic exchanges:3 1/2 lean protein, 1/2 carbohydrate (2 vegetable)


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