Chef Meg's Slow Cooker Spanish Chicken - 37g Carbs, 11.3g Fiber, 7.3g Sugar
From: www.sparkpeople.com user CHEF_MEG
This dish incorporates three main ingredients from Spanish
cuisine: roasted peppers, almonds, and paprika. This slow
cooker meal tastes like it took all day to cook--only you'll
know it required very little work for you!
Prepare: 15 min
Cook: 360 min
Servings: 5
Tips - -
Double the sauce and use as a pasta sauce or puree to use
as a sandwich spread.
If you want dinner on the table sooner, remove the lid after
five hours and allow the liquid to evaporate.
--> Pepper Sauce
1/4 cup sliced almonds
1/2 tsp smoked paprika
2 roasted red peppers*
1 small onion, peeled and quartered
2 cloves garlic, peeled
1 Tbsp sherry or white wine vinegar
1 cup parsley leaves
1 lb boneless chicken breasts, skin and fat removed, diced into 1/2-inch cubes
1 (14.5-oz can) fire-roasted diced tomatoes
1 (14.5-oz can) white kidney beans, drained and rinsed
1 cup frozen peas
1 Tbsp chopped parsley
* Use jarred peppers packed in water or roast them yourself.
Toast the almonds in a saute pan set over low heat, shaking the pan
the entire time to keep the nuts from burning. When you start to smell
the almonds, which means they are starting to toast, add the paprika
and cook for 30 seconds more.
Immediately transfer the almonds and paprika to a small food processor,
along with the remaining ingredients for the sauce, and pulse until
everything is roughly chopped. Pour the sauce into the slow cooker,
then add the chicken and tomatoes. Stir to combine and cook on low for
6-8 hours.
Fifteen minutes before serving, add the beans, then add the peas five
minutes before serving.
Garnish with the chopped parsley.
Serve with brown rice or pasta.
Servings: 5
Servings Size: 1 cup
Nutrition per Serving:
312.3 Calories, 4.3g Total Fat, 0.6g Saturated Fat, 1.1g Polyunsaturated Fat,
1.9g Monounsaturated Fat, 52.6mg Cholesterol, 685.2mg Sodium, 849.9mg Potassium, 37g Total Carbs, 11.3g Dietary Fiber, 7.3g Sugars, 31.7g Protein
