Ingredients
Scale
- 1 lb. chicken breast, cubed
- 2 cups fresh vegetables (carrots, bell peppers, zucchini)
- 1 can (14 oz) low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Start by preparing your fresh ingredients. Chop the vegetables into bite-sized pieces to ensure even cooking.
- Layer the cubed chicken, chopped vegetables, garlic powder, onion powder, oregano, salt, and pepper in the slow cooker. Mix well to distribute the seasonings.
- Pour the low-sodium chicken broth into the slow cooker. This step helps to keep your dish moist and flavorful while keeping sodium levels in check.
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours. Once done, give it a good stir and serve warm!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the portions in freezer-safe containers for up to 3 months.
- To reheat, simply warm in the microwave or slow cooker on low until heated through.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Healthy
- Diet: Diabetic-Friendly
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg