Zesty Ginger-Tomato Chicken

Chicken drumsticks or thighs stay moist and tender while cooking in the slow cooker. Round out this diabetic meal with hot cooked quinoa or brown rice.

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  • 2 1/2- 3 pounds skinless chicken drumsticks and/or thighs
  • 2 14 1/2 ounce can diced tomatoes
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon snipped fresh cilantro or parsley
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 3 cups hot cooked quinoa or brown rice
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Place chicken in a 3-1/2- or 4-quart slow cooker. Drain one can of the tomatoes. In a medium bowl, combine drained and undrained tomatoes, the tapioca, ginger, the 1 tablespoon cilantro, the garlic, crushed red pepper, and salt. Pour over chicken in slow cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Skim off fat. Serve in shallow bowls. Serve with hot cooked quinoa. If desired, sprinkle with additional cilantro. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 302, Fat, total (g) 6, chol. (mg) 81, sat. fat (g) 1, carb. (g) 35, fiber (g) 4, pro. (g) 28, sodium (mg) 549, Vegetables () 1, Starch () 2, Very Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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