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Chicken Stew

Diabetic Recipe

With this recipe, creamed soup is not only okay, but delicious! White rice, chicken broth and breasts with vegetables, herbs and evaporated skim milk to make it creamy.

Chicken Stew

Recipe Ingredients

1 pound of boneless skinless chicken breasts, cubed
1 can (14-1/2 ounce) diced tomatoes, undrained
2 potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper chopped
2 4-oz. cans mushroom pieces, drained
2 low sodium chicken bouillon cubes
1 packet artificial sweetener
1 teaspoon chili powder
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 cups cold water

Recipe Directions

In a 5-quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to 10 hours or until vegetables are tender.

Nutrition Information

Serving Size: 1/2 cup
Calories: 123; Fat: 1g; Saturated Fat: 2g; Cholesterol: 25mg; Carbohydrates: 16g; Protein: 11g; Sodium: 209mg; Fiber: 3g
Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch