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Crockpot Meals for Diabetics

Slow Cooker Herb Roasted Chicken and Vegetables

Discover the ease and delight of Crockpot meals for diabetics, making healthy eating simple and delicious with this wonderfully satisfying and nutrient-dense recipe. This slow cooker dish is designed to be both diabetic-friendly and incredibly flavorful, proving that managing your blood sugar doesn't mean sacrificing taste.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 1 pound baby carrots
  • 1 pound small red potatoes, halved or quartered if large
  • 1 large yellow onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon olive oil (optional, for added richness)

Equipment

  • Slow Cooker
  • Paper towels
  • Bowl
  • Knife
  • Cutting Board

Method
 

  1. Wash and prepare the baby carrots and red potatoes by halving or quartering them if they are particularly large. Peel and cut the yellow onion into wedges. Mince the garlic cloves.
    1 pound baby carrots, 1 pound small red potatoes, halved or quartered if large, 1 large yellow onion, cut into wedges, 2 cloves garlic, minced
  2. Pat the boneless, skinless chicken thighs dry with paper towels. In a bowl, combine the dried rosemary, thyme, oregano, salt, and black pepper. Toss the chicken thighs in this herb mixture until evenly coated.
    2 pounds boneless, skinless chicken thighs, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Place the prepared vegetables (carrots, potatoes, and onion wedges) in the bottom of your slow cooker. Arrange the herb-coated chicken thighs on top of the vegetables.
    1 pound baby carrots, 1 pound small red potatoes, halved or quartered if large, 1 large yellow onion, cut into wedges, 2 pounds boneless, skinless chicken thighs
  4. Pour the low-sodium chicken broth over the chicken and vegetables. If you desire a richer flavor, drizzle the tablespoon of olive oil over the ingredients.
    1/4 cup low-sodium chicken broth, 1 tablespoon olive oil (optional, for added richness)
  5. Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and tender, and the vegetables are fork-tender.
  6. Once cooked, gently stir the contents of the slow cooker. Serve hot, ensuring each plate has a good portion of chicken and a variety of vegetables.

Notes

Allow the cooked chicken and vegetables to cool completely before storing. Transfer the leftovers into an airtight container and store in the refrigerator for up to 3-4 days. Reheating can be done in the microwave, oven/toaster oven, or stovetop. For freezing, portion into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.