1 pound boneless skinless chicken breasts, cubed
2 cans (14-1/2 ounces each) chicken broth
2 cans (14-1/2 ounces each) diced Italian tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1 can (15 ounces) lima beans, rinsed and drained or 1-1/2 cups frozen lima beans
1 cup frozen peas and pearl onions
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground ginger, optional
| | | In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until chicken juices run clear. Yield: 12 servings (3 quarts). Nutrition Facts
One serving: One 1-cup serving (prepared with reduced-sodium chicken broth and frozen corn and lima beans) Calories: 257 Fat: 1 g Saturated Fat: 0 g Cholesterol: 22 mg Sodium: 635 mg Carbohydrate: 42 g Fiber: 10 g Protein: 21 g Diabetic Exchange: 2 starch, 2 lean meat, 2 vegetable.
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