Creole Vegetables and Chicken

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: dLife Chef Michel Nischan
 * Prep Time: about 30 minutes | Cook Time: 4 1/2 to 9 hours
 * Servings: 8

Ingredients

 * 1 can (about 14 oz) no-salt-added diced tomatoes
 * 8 oz frozen cut okra
 * 2 cups chopped green bell peppers
 * 1 cup chopped yellow onions
 * ¾ cup sliced celery
 * 1 cup fat-free, reduced sodium chicken broth
 * 2 tsp Worcestershire sauce
 * 1 tsp dried thyme
 * 1 bay leaf
 * 1 tbsp olive oil
 * 1 lb chicken tenders, cut up
 * 1½ tsp sugar substitute
 * ¾ tsp Creole seasoning
 * hot pepper sauce (optional)
 * ¼ cup chopped fresh parsley

Directions

 * 1) Lightly coat 3½- to 4-quart slow cooker liner with nonstick cooking spray.
 * 2) Add tomatoes, okra, bell peppers, onions, celery, broth, Worcestershire sauce, thyme and bay leaf.
 * 3) Cover; cook on low 9 hours or on high 4½ hours.
 * 4) Heat oil in 10-inch nonstick skillet over medium high heat.
 * 5) Add chicken; cook,stirring frequently, 6 minutes or until lightly browned.
 * 6) Add chicken to slow cooker, along with remaining ingredients except parsley.
 * 7) Increase slow cooker temperature to high.
 * 8) Cook 15 minutes.
 * 9) Stir in parsley.

Nutritional information
Per servings size: ⅛ of recipe
 * 95 Calories | 23% Calories from Fat | 3g Total Fat Sat. | <1g Fat | 9g Carbs | 3g Fiber | 10g Protein | 21mg Cholesterol | 87mg Sodium
 * Exchanges: 1 Lean Meat | 2 Vegetable