A blend of garlic, cumin, coriander, black pepper, and cinnamon perfectly season this hearty stew.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine chicken, garlic, cumin, coriander, pepper and cinnamon; toss to coat. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet; cook until browned, turning to brown all sides.

  • Transfer chicken to a 4- to 5-quart slow cooker. Add lentils and onion to slow cooker. Pour chicken broth and the water over all.

  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting after 7 to 8 hours. Add squash and apricots to slow cooker. Cover and cook about 15 minutes more or just until squash is tender. If desired, garnish individual servings with sliced green onion.


Tip: 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, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1 1/3 cups
274 calories; protein 32g; carbohydrates 25.8g; dietary fiber 10.3g; sugars 6.4g; fat 4.6g; saturated fat 1.1g; cholesterol 93.9mg; vitamin a iu 400.5IU; vitamin c 5.8mg; folate 163.9mcg; calcium 41.3mg; iron 3.7mg; magnesium 64.8mg; potassium 664.3mg; sodium 318.4mg.

4 lean-protein, 1/2 fruit, 1 starch