HungryFitness: slowcooker

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Tuesday, August 30, 2011

Rosemary Balsamic Chicken and Veggies-Slowcooker Style

Courtesy of Clean Eating Magazine

I LOVE Clean Eating. Have I said that before? :) I just ordered the Clean Eating cookbook and I'm really excited to get it. It should be here today. I made this Balsamic Chicken and Veggies recipe from the Clean Eating magazine the other day and it turned out really good! Not to mention it was super easy to just throw everything in the slow cooker and come back to it a few hours later and it was ready to go.This recipe is also really healthy, so it's basically a win-win for everyone right? :)

Serves: 8
Hands-on time: 20-30 minutes
Total time: 4 1/2 - 8 1/2 hours, depending on slow cooker setting.

INGREDIENTS:

Olive oil cooking spray
6 4-oz boneless, skinless chicken breasts
1/3 cup balsamic vinegar
2 tsp dried rosemary
2 tsp low-sodium soy sauce
1 tsp Sucanat
2 medium zucchini, sliced
2 medium yellow squash, sliced
6 oz sliced white mushrooms
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, peeled and cut into chunks
1 head garlic, peeled and separated into cloves
2 cups finely chopped kale

INSTRUCTIONS:

Remove lid from slow cooker, mist interior with cooking spray and place chicken inside.
In a medium bowl, whisk vinegar, rosemary, soy sauce and Sucanat. Add remaining ingredients, except for kale, and stir well to coat.
Pour vegetable-sauce mixture into slow cooker, over top of chicken. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5. One hour before serving, stir in kale and replace cover. Before plating, use a fork to lightly shred chicken in the slow cooker. Serve over brown rice, quinoa or whole-wheat angel hair pasta.(I used quinoa and cooked it in chicken stock)

Nutrients per 1-cup serving: Calories: 144, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 13 g, Fiber: 3 g, Sugars: 4 g, Protein: 14 g, Sodium: 93 mg, Cholesterol: 37 mg