This slow cooker chicken recipe is great to make the night before or in the morning and it will be already for you at the end of the day. You may add some extra vegetable to this dish or cook separately.
Chicken is rated as a very good source of protein, providing 67.6% of the daily value for protein in 4 ounces. The structure of humans and animals is built on protein. We derive our amino acids from animal and plant sources of protein, then rearrange the nitrogen to make the pattern of amino acids we require.
People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat. However, eating the chicken with the skin doubles the amount of fat and saturated fat in the food. For this reason, chicken is best skinned before cooking.
Skin-less Chicken breasts,legs or thighs - 1.5lbs
Celery - 3 stalks (cubed)
White onion - 1 (cubed)
Garlic - 4 to 6 cloves (crushed)
Ginger - 1 tbsp (diced)
Red chilies - 3 to 5 (diced, optional)
5 spices powder - a pinch (optional)
Light soy sauce - 2 tbsp
Sugar - 2 teaspoons
Low sodium Chicken soup stock - 1 to 2 cups
Cut the chicken in bite sized pieces.
Mix with the diced ginger and red chilies. Add the celery, white onions, garlic in to the slow cooker.
Add in the chicken, and the rest of the ingredients.
Cook for 6 to 8 hours on low.
Special Diet: Gluten Free, High Protein, Low Calorie, Diabetic - Low Carb
Category: Slow Cooker!
Submitted By: OK In Health
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Pasta is a useful source of protein, is very low in sodium and cholesterol-free. Whole wheat pasta can provide up to 25% of daily fiber requirements in every one cup portion.Pastas are a good source of iron (with about 2mg in a 1-cup serving), potassium, and many are also enriched with thiamine, niacin, and other B vitamins.
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex. A good source of dietary fiber, asparagus is also rich in niacin, phosphorus and very low sodium. And my favourite health benefit of asparagus and certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.