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Fix-It and Forget-It Diabetic Cookbook:
Slow-Cooker Favorites to Include Everyone! by Phyllis Good

Amber Swarey, Donalds, SC

Makes 6 servings
(Ideal slow cooker size: 4-quart)



• 6 boneless chicken breast halves, skin and visible fat removed
• 1 Tbsp. canola oil
• 1/4 cup chopped onions
• 1/4 cup minced parsley
• 2  10¾-oz. cans 98%-fat-free, reduced-sodium cream of mushroom soup
• 1/2 cup fat-free sour cream
• 1/2 cup fat-free milk
• 1 Tbsp. ground nutmeg
• 1/4 tsp. sage
• 1/4 tsp. dried thyme
• 1/4 tsp. crushed rosemary


1. Brown chicken in skillet in oil. Reserve drippings and place chicken in slow cooker.

2. Saute onions and parsley in drippings until onions are tender.

3. Stir in remaining ingredients. Mix well. Pour over chicken.

4. Cover. Cook on Low 3 hours, or until juices run clear.

5. Serve over mashed or fried potatoes or rice.

Exchange List Values: Carbohydrate 1.0, Meat, very lean 4.0, Fat 1.0

Basic Nutritional Values: Calories 264 (Calories from Fat 69), Total Fat 8 gm (Saturated Fat 1.9 gm, Polyunsat Fat 2.1 gm, Monounsat Fat 2.8 gm, Cholesterol 83 mg), Sodium 495 mg, Total Carbohydrate 15 gm, Dietary Fiber 1 gm, Sugars 5 gm, Protein 31 gm.


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