These barbequed chicken thighs hold their form nicely during slow heat cooking and can hold their own among other grilled turkey recipes.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine ketchup, sugar, tapioca, vinegar, Worcestershire sauce, cinnamon and crushed red pepper (see Tip). Place turkey thighs, meaty sides down, on ketchup mixture.

  • Cover and cook on low-heat setting for 9 to 10 hours or high-heat setting for 4 1/2 to 5 hours. Transfer turkey to a cutting board. Remove meat from the bones; discard bones. Coarsely shred turkey. Pour cooking juices into a large bowl; skim off fat. Add turkey and toss to coat. Serve turkey mixture with rice and garnish with cilantro if desired.


Tips: If using a sugar substitute, we recommend Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 204 cal., 11 carb., 8 g sugar, Exchanges .5 other carb., Carb choices: the same.

For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

225.7 calories; protein 29.9g 60% DV; carbohydrates 16.9g 6% DV; exchange other carbs 1; dietary fiber 0.3g 1% DV; sugars 13.3g; fat 3.9g 6% DV; saturated fat 1.3g 7% DV; cholesterol 115.7mg 39% DV; vitamin a iu 281.4IU 6% DV; vitamin c 4.7mg 8% DV; folate 18.8mcg 5% DV; calcium 27.3mg 3% DV; iron 2.6mg 15% DV; magnesium 37.6mg 13% DV; potassium 478mg 13% DV; sodium 446.9mg 18% DV.