8-12 chicken thighs, skin removed
1 cup celery, chopped, 4 ounces
1 red pepper, sliced, 4 ounces
1 green pepper, sliced, 4 ounces
Small onion, chopped, 2 1/2 ounces
4 ounce can mushrooms, drained
14.5 ounce can diced tomatoes
1 teaspoon garlic powder
1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon Cajun Seasoning
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
Hot sauce, to taste
Put the chicken in a crockpot. Mix the remaining ingredients and pour over the chicken. Cook on low 7-8 hours.
Makes 8-12 servings
Per 1/8 Recipe: 325 Calories; 22g Fat; 26g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/12 Recipe: 217 Calories; 14g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Although this tasted pretty good, it was rather messy to serve. I ended up removing the meat from the bones because it was pretty much falling off anyway. There was so much liquid in the crockpot that it was almost more like soup.
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