Diabetic Chicken And Veggies In A Pot That Is A Fall Favorite For Sure

Well good morning and happy October 1st! Here in the States it is fall and that means changing trees, cooler temperatures and the pumpkin patch. This is my favorite season. I love the darker evenings, open windows and orange and red tree tops. It is so pretty!

With fall comes thoughts of jackets and the indoors. Not for me though. I am bizarre in that way, I tend to lose weight over the fall and winter months and be much more structured with my diet and exercise. Go figure…

I want to share with you a slow cooker recipe that is very yummy, reminds me of the fall season and is diabetic friendly.

Chicken and veggies in a pot

1 large pack of boneless, skinless chicken breasts

2 cups baby carrots

1 cup sliced celery

1 cup sliced white onions

2 cups chicken broth, I use fat free, low sodium

1 cup water

Salt, pepper, oregano and garlic to taste

2 cups frozen spinach

Place the chicken, broth, water and veggies and spices in your slow cooker (crock-pot), turn it on low and let cook for 7 hours. Use the low heat setting to keep the chicken from becoming dry. After 6 hours, add the frozen spinach and stir it in the pot. Replace the lid and allow to cook the last hour.

And there you have it… it is a very low fat, low carb meal that is yummy and makes the whole house smell so good! My kids love it and it reminds me of fall every time we eat it. I serve it with a salad and corn bread(for the kids). Now, I must go see if I have the ingredients to make this as I am smelling it just writing about it.

from the kitchen of Kendra