This easy slow-cooker dish features chicken, green beans and sweet pepper strips cooked with herbs and balsamic vinegar. Adding a touch of tapioca to the pot results in a slightly thicker sauce that is served with the finished meal.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Place onion in a 3 1/2- or 4-quart slow cooker (see Tip). Sprinkle with tapioca. Add chicken. Sprinkle with rosemary, thyme, salt and black pepper. Pour balsamic vinegar and chicken broth over all.

  • Cover and cook on low-heat setting for 4 1/2 hours or on high-heat setting for 2 hours.

  • If using low-heat setting, turn to high-heat setting. Add the green beans and sweet pepper. Cover and cook for 30 minutes more.

  • Using a slotted spoon, transfer chicken and vegetables to a serving platter. Spoon some of the sauce over chicken and vegetables. Pass remaining sauce.


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

234 calories; protein 40.9g; carbohydrates 9.9g; dietary fiber 1.9g; sugars 4.9g; fat 2.2g; saturated fat 0.6g; cholesterol 99.7mg; vitamin a iu 862IU; vitamin c 33.6mg; folate 25.5mcg; calcium 44.5mg; iron 1.7mg; magnesium 52mg; potassium 501.3mg; sodium 308mg.