Chicken thighs are slowly cooked with Italian-style sauce and herbs, then served on crusty bread slices with olives and two savory cheeses. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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.

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  • 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.

Nutrition Facts

296 calories; 10.2 g total fat; 2.8 g saturated fat; 118 mg cholesterol; 584 mg sodium. 348 mg potassium; 19.7 g carbohydrates; 5.7 g fiber; 4 g sugar; 30.5 g protein; 363 IU vitamin a iu; 26 mg vitamin c; 10 mcg folate; 145 mg calcium; 2 mg iron; 34 mg magnesium;

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Rating: 5 stars
08/29/2018
I added one medium onion and two cloves of garlic to the recipe. Read More