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Prep Time:20 minsAdditional Time:3 hrs 15 minsTotal Time:3 hrs 35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:3 hrs 15 minsTotal Time:3 hrs 35 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs 15 mins
Additional Time:
3 hrs 15 mins
Total Time:3 hrs 35 mins
Total Time:
3 hrs 35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray8skinless, boneless chicken thighs (about 2 pounds total)2mediumgreen sweet peppers, thinly sliced½teaspoondried rosemary, crushed1cupbottled spaghetti sauce½cupcoarsely chopped pitted Kalamata olives1cupshredded part-skim mozzarella cheese (4 ounces)¼cupsnipped fresh basil2tablespoonsgrated Parmesan cheese8sliceswhole grain Italian bread8slicesApple slices
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
8skinless, boneless chicken thighs (about 2 pounds total)
2mediumgreen sweet peppers, thinly sliced
½teaspoondried rosemary, crushed
1cupbottled spaghetti sauce
½cupcoarsely chopped pitted Kalamata olives
1cupshredded part-skim mozzarella cheese (4 ounces)
¼cupsnipped fresh basil
2tablespoonsgrated Parmesan cheese
8sliceswhole grain Italian bread
8slicesApple slices
DirectionsLightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Lightly coat a large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add chicken; cook about 2 minutes or until light brown on both sides, turning once.Place sweet peppers in prepared slow cooker. Top with chicken. Sprinkle with rosemary. Pour spaghetti sauce over chicken.Cover and cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3 1/4 to 3 1/2 hours.Preheat broiler. Line a baking sheet with foil; set aside. Using a slotted spoon transfer peppers and chicken to a medium bowl, reserving cooking juices. Using two forks pull chicken apart into coarse shreds. Add olives to chicken. In a small bowl combine mozzarella cheese, basil, and Parmesan cheese.Place bread on prepared baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until toasted. Turn over bread slices. Top each slice with some of the chicken mixture; drizzle each with about 1 tablespoon of the cooking juices. Sprinkle each with cheese mixture. Broil 1 to 2 minutes more or until toasted and cheese is melted. If desired, serve with apple.Originally appeared: Diabetic Living Magazine
Directions
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Lightly coat a large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add chicken; cook about 2 minutes or until light brown on both sides, turning once.Place sweet peppers in prepared slow cooker. Top with chicken. Sprinkle with rosemary. Pour spaghetti sauce over chicken.Cover and cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3 1/4 to 3 1/2 hours.Preheat broiler. Line a baking sheet with foil; set aside. Using a slotted spoon transfer peppers and chicken to a medium bowl, reserving cooking juices. Using two forks pull chicken apart into coarse shreds. Add olives to chicken. In a small bowl combine mozzarella cheese, basil, and Parmesan cheese.Place bread on prepared baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until toasted. Turn over bread slices. Top each slice with some of the chicken mixture; drizzle each with about 1 tablespoon of the cooking juices. Sprinkle each with cheese mixture. Broil 1 to 2 minutes more or until toasted and cheese is melted. If desired, serve with apple.
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Lightly coat a large nonstick skillet with cooking spray. Heat the skillet over medium-high heat. Add chicken; cook about 2 minutes or until light brown on both sides, turning once.
Place sweet peppers in prepared slow cooker. Top with chicken. Sprinkle with rosemary. Pour spaghetti sauce over chicken.
Cover and cook on low-heat setting for 6 1/2 to 7 hours or on high-heat setting for 3 1/4 to 3 1/2 hours.
Preheat broiler. Line a baking sheet with foil; set aside. Using a slotted spoon transfer peppers and chicken to a medium bowl, reserving cooking juices. Using two forks pull chicken apart into coarse shreds. Add olives to chicken. In a small bowl combine mozzarella cheese, basil, and Parmesan cheese.
Place bread on prepared baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until toasted. Turn over bread slices. Top each slice with some of the chicken mixture; drizzle each with about 1 tablespoon of the cooking juices. Sprinkle each with cheese mixture. Broil 1 to 2 minutes more or until toasted and cheese is melted. If desired, serve with apple.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)296Calories10gFat20gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
