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Prep Time:30 minsAdditional Time:6 hrs 45 minsTotal Time:7 hrs 15 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:6 hrs 45 minsTotal Time:7 hrs 15 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:6 hrs 45 mins
Additional Time:
6 hrs 45 mins
Total Time:7 hrs 15 mins
Total Time:
7 hrs 15 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumonions, cut into thin wedges1tablespoondried minced onion2teaspoonsdried parsley flakes, crushed1teaspoongarlic powder1teaspoonsalt1teaspoonblack pepper½teaspoondried thyme, crushed½teaspoondried dill5poundslarge chicken thighs, skinned(12 to 14total)2(10.75 ounce) cansreduced-fat, reduced-sodium condensed cream of chicken soup1(8 ounce) cartonsour cream2 to 3teaspoonsfinely chopped canned chipotle chile peppers in adobo sauce (see Tips)2mediumred and/or green sweet peppers, cut into 1/2-inch-thick strips2mediumzucchini, halved lengthwise and thinly sliced13-pound spaghetti squash¼cupsnipped fresh parsley (Optional)
Cook Mode(Keep screen awake)
Ingredients
2mediumonions, cut into thin wedges
1tablespoondried minced onion
2teaspoonsdried parsley flakes, crushed
1teaspoongarlic powder
1teaspoonsalt
1teaspoonblack pepper
½teaspoondried thyme, crushed
½teaspoondried dill
5poundslarge chicken thighs, skinned(12 to 14total)
2(10.75 ounce) cansreduced-fat, reduced-sodium condensed cream of chicken soup
1(8 ounce) cartonsour cream
2 to 3teaspoonsfinely chopped canned chipotle chile peppers in adobo sauce (see Tips)
2mediumred and/or green sweet peppers, cut into 1/2-inch-thick strips
2mediumzucchini, halved lengthwise and thinly sliced
13-pound spaghetti squash
¼cupsnipped fresh parsley (Optional)
DirectionsPlace onion wedges in a 5- to 6-quart slow cooker. In a small bowl combine dried onion, parsley flakes, garlic powder, salt, black pepper, thyme, and dill. Place one-third of the chicken thighs in an even layer in the slow cooker atop onions. Sprinkle chicken with about one-third of the spice mixture. Repeat layers twice, using the remaining chicken thighs and spice mixture.In a medium bowl stir together condensed soup, sour cream, and chile peppers. Pour over chicken in cooker.Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Add sweet pepper strips and squash slices to cooker. Cover and cook 45 minutes more.Meanwhile, cut spaghetti squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on 100% power (high) 10 to 12 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands.Remove all of the chicken thighs from the slow cooker (see Tips). Place 6 of the thighs on a plate; cover with foil to keep warm. Allow vegetables and sauce in cooker to cool slightly (sauce will thicken slightly as it cools). While the sauce cools, remove the meat from the remaining chicken thighs. Using two forks, pull meat apart into shreds. Discard bones. Place shredded chicken in a very large bowl; set aside.To serve, divide spaghetti squash among six serving plates. Place one of the whole chicken thighs atop squash on each serving plate. Stir the vegetable-sauce mixture in the slow cooker. Spoon about 1/2 cup of the vegetable-sauce mixture over each serving. If desired, sprinkle with fresh parsley.Stir the remaining vegetable-sauce mixture from the cooker into the shredded chicken in the bowl. Cover and refrigerate for up to 2 days; use to make Chipotle Ranch Chicken Pasta (see associated recipe), if desired.TipsBecause 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.Be sure to thoroughly look through the vegetable-sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.To make aheadThis recipe makes extra shredded chicken for another meal. Cover and refrigerate the extra chicken (Step 7) for up to 2 days.Associated RecipeChipotle Ranch Chicken CasseroleOriginally appeared: Diabetic Living Magazine
Directions
Place onion wedges in a 5- to 6-quart slow cooker. In a small bowl combine dried onion, parsley flakes, garlic powder, salt, black pepper, thyme, and dill. Place one-third of the chicken thighs in an even layer in the slow cooker atop onions. Sprinkle chicken with about one-third of the spice mixture. Repeat layers twice, using the remaining chicken thighs and spice mixture.In a medium bowl stir together condensed soup, sour cream, and chile peppers. Pour over chicken in cooker.Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Add sweet pepper strips and squash slices to cooker. Cover and cook 45 minutes more.Meanwhile, cut spaghetti squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on 100% power (high) 10 to 12 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands.Remove all of the chicken thighs from the slow cooker (see Tips). Place 6 of the thighs on a plate; cover with foil to keep warm. Allow vegetables and sauce in cooker to cool slightly (sauce will thicken slightly as it cools). While the sauce cools, remove the meat from the remaining chicken thighs. Using two forks, pull meat apart into shreds. Discard bones. Place shredded chicken in a very large bowl; set aside.To serve, divide spaghetti squash among six serving plates. Place one of the whole chicken thighs atop squash on each serving plate. Stir the vegetable-sauce mixture in the slow cooker. Spoon about 1/2 cup of the vegetable-sauce mixture over each serving. If desired, sprinkle with fresh parsley.Stir the remaining vegetable-sauce mixture from the cooker into the shredded chicken in the bowl. Cover and refrigerate for up to 2 days; use to make Chipotle Ranch Chicken Pasta (see associated recipe), if desired.TipsBecause 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.Be sure to thoroughly look through the vegetable-sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.To make aheadThis recipe makes extra shredded chicken for another meal. Cover and refrigerate the extra chicken (Step 7) for up to 2 days.Associated RecipeChipotle Ranch Chicken Casserole
Place onion wedges in a 5- to 6-quart slow cooker. In a small bowl combine dried onion, parsley flakes, garlic powder, salt, black pepper, thyme, and dill. Place one-third of the chicken thighs in an even layer in the slow cooker atop onions. Sprinkle chicken with about one-third of the spice mixture. Repeat layers twice, using the remaining chicken thighs and spice mixture.
In a medium bowl stir together condensed soup, sour cream, and chile peppers. Pour over chicken in cooker.
Cover and cook on low-heat setting 6 to 7 hours or on high-heat setting 3 to 3 1/2 hours. If using low-heat setting, turn cooker to high-heat setting. Add sweet pepper strips and squash slices to cooker. Cover and cook 45 minutes more.
Meanwhile, cut spaghetti squash in half lengthwise; remove seeds and strings. Place one half, cut side down, in a microwave-safe baking dish. Using a fork, prick the skin all over. Microwave on 100% power (high) 10 to 12 minutes or until tender when pierced with a fork; carefully remove from baking dish. Repeat with the other squash half. Cool squash slightly. Using a fork, shred and separate the squash pulp into strands.
Remove all of the chicken thighs from the slow cooker (see Tips). Place 6 of the thighs on a plate; cover with foil to keep warm. Allow vegetables and sauce in cooker to cool slightly (sauce will thicken slightly as it cools). While the sauce cools, remove the meat from the remaining chicken thighs. Using two forks, pull meat apart into shreds. Discard bones. Place shredded chicken in a very large bowl; set aside.
To serve, divide spaghetti squash among six serving plates. Place one of the whole chicken thighs atop squash on each serving plate. Stir the vegetable-sauce mixture in the slow cooker. Spoon about 1/2 cup of the vegetable-sauce mixture over each serving. If desired, sprinkle with fresh parsley.
Stir the remaining vegetable-sauce mixture from the cooker into the shredded chicken in the bowl. Cover and refrigerate for up to 2 days; use to make Chipotle Ranch Chicken Pasta (see associated recipe), if desired.
Tips
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.
Be sure to thoroughly look through the vegetable-sauce mixture for any chicken bones that may have separated from the meat during cooking or removal of the chicken.
To make ahead
This recipe makes extra shredded chicken for another meal. Cover and refrigerate the extra chicken (Step 7) for up to 2 days.
Associated Recipe
Chipotle Ranch Chicken Casserole
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)291Calories10gFat21gCarbs31gProtein
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.
