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Diabetes

Healthy Recipes for Diabetics: Crock Pot Cooking

Poultry
Crock Pot Chicken Cacciatore
Crock Pot Chicken Chowder
Crock Pot Chicken Noodle Soup
Crock Pot Creamy Chicken and Veggies
Picante Chicken
Sauerkraut Dinner
Slow Cooked Stuffed Cabbage Leaves

Beef and Pork
Crock Pot BBQ Beef Sandwiches
Healthy Crock Pot Beef Stew
Orange Roast Pork
Savory Pot Roast with Vegetables
Slow Cooker Fajita Stew
Southwest Steak and Beans

Vegetarian
Crock Pot Barley Casserole

Poultry

Crock Pot Chicken Cacciatore

3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
½ cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
¼ cup dry red wine
1/8 teaspoon pepper
¼ teaspoon salt

Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. Makes 6 servings.

Crock Pot Chicken Chowder Recipe

½ cup chopped carrots
1 cup skim milk
1 cup low sodium chicken broth
1/8 teaspoon white pepper
1 onion, chopped
2 cloves garlic, minced
1 potato, peeled and cubed
½ lb. boneless, skinless chicken breasts, cut into 1" pieces
2, 15 oz. cans creamed corn
¼ cup dried potato flakes
½ cup grated Parmesan cheese

Combine all ingredients except dried potato flakes and cheese in slow cooker. Cover and cook on low for 5-6 hours or until potatoes are tender and chicken thoroughly cooked. Add potato flakes and stir well to combine.

Crockpot Chicken Noodle Soup

1 3-pound whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat-leaf parsley
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried marjoram
1/4 teaspoon freshly ground pepper
1 quart canned no-salt, no-fat chicken broth
1 quart boiling water
6 ounces medium-wide noodles
4 ounces button mushrooms, sliced
1/2 pound fresh spinach, well washed and large stems removed

Rinse and pat dry chicken. Place in a 5-quart (5 L) or larger crockery slow cooker. Place the onion, carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2 1/2 to 3 hours. When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Discard the onion, carrot, and parsley. Remove and discard the chicken skin and bones. Shred chicken and set aside. Skim off and discard all surface fat from the broth. If cooking on LOW, change setting to HIGH. Add the boiling water, noodles, and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add spinach and continue to cook until noodles and tender and spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat through.

Ladle into wide, shallow soup bowls.

Per serving: 285 calories (22% calories from fat), 31 g protein, 7 g total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72 mg cholesterol, 615 mg potassium, 121 mg sodium

Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate (bread/starch)

Crock Pot Creamy Chicken and Veggies Recipe

4 lbs. chicken, cut into serving pieces
2 lbs. small red potatoes, cut in half
16 oz. package baby carrots
1 onion, chopped
2 cloves garlic, minced
14 oz. can low sodium chicken broth
1 cup light sour cream
3 tablespoons flour
1/8 teaspoon white pepper
½ teaspoon dried thyme leaves

In a 3-4 quart slow cooker, place potatoes, carrots, and onion. Top with chicken. Pour chicken broth over all. Cover crock pot and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.

Picante Chicken

Refrigerated butter-flavored cooking spray
1 3 1/2-pound (1680 g) frying chicken, cut into 10 pieces, skin removed and discarded
1 medium onion, diced
1 medium green bell pepper, seeded and diced
2 large cloves garlic, minced
3 sprigs fresh thyme or 1/2 teaspoon crushed dried thyme
2 to 2 1/2 teaspoons (10 to 12.5 ml) curry powder
1 14 1/2-ounce (435 g) can no-salt- added diced tomatoes
1 teaspoon (5 ml) celery flakes
1 packet sugar substitute that will retain sweetness during long cooking
2 teaspoons (10 ml) white wine vinegar
2 tablespoons (30 g) currants

Lightly coat a large nonstick skillet with cooking spray. Place over medium heat and add the chicken pieces. Sauté for 5 minutes per side, turning once. Put onion, bell pepper, and garlic in a 3 1/2-quart crockery slow cooker. Top with browned chicken pieces. Add thyme sprigs. In a bowl, combine curry powder, tomatoes, celery flakes, sugar substitute, and white wine vinegar. Pour over chicken pieces. Sprinkle with currants. Do not stir. Cover and cook on low for 6 to 8 hours or on high for 2 to 3 hours.

Serve over rice.

Per serving: 226 calories (31% calories from fat), 29 g protein, 8 g total fat (2.1 g saturated fat), 9 g carbohydrates, 2 g dietary fiber, 84 mg cholesterol, 93 mg sodium

Diabetic exchanges: 3 1/2 lean protein, 1/2 carbohydrate (2 vegetable)

Sauerkraut Dinner

2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-ounce can no-salt-added canned tomatoes with juice
1 32-ounce jar sauerkraut, drained
1/2 cup unsweetened apple juice
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground pepper
1 1/2 pounds fully-cooked smoked turkey kielbasa, cut into 6 pieces

Put potatoes, onions, carrots, celery, and garlic in a 5-quart (5-liter) or larger crockery slow cooker. Drain juice and reserve juice from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with sauerkraut. In a glass measuring cup, combine apple juice, reserved tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile sauerkraut and vegetables onto a large platter. Top with pieces of kielbasa. Serve hot. Makes 6 servings.

Per serving: 282 calories (20% calories from fat), 22 g protein, 10 g total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 74 mg cholesterol, 1887 mg sodium*

Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)

Slow-Cooked Stuffed Cabbage Leaves

12 to 14 large green cabbage leaves
1 1/4 pounds ground turkey breast
1/4 cup egg substitute
1 small yellow onion, minced
1 large clove garlic, minced
1 large tart apple, such as Granny Smith, peeled, cored, and minced
1 cup cooked white rice
1 tablespoon dried dill weed
2 tablespoons chopped flat-leaf parsley
salt (optional)
freshly ground pepper to taste
cooking sauce
1 tablespoon olive oil
2 medium yellow onions, halved and thinly sliced
1 28-ounce can no-salt-added crushed tomatoes, including the juice
3 tablespoons fresh lemon juice
1 tablespoon hot paprika
1 teaspoon Worcestershire sauce

Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside. In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well. Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup (about 100 g) of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally. Place half of the sauce in the bottom of a 4-quart (4 L) or larger crockery slow-cooker. Arrange filled cabbage leaves, seam side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours. To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.

Per 2-roll serving: 251 calories (14% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 64 mg cholesterol, 98 mg sodium

Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1/2 bread/starch, 1/2 fruit), 3 vegetable)

Beef and Pork

Crock Pot BBQ Beef Sandwiches

4 lbs. beef round steak
1 cup chopped onions
½ cup brown sugar
1 tablespoon chili powder
2 cloves garlic, minced
2 carrots, chopped
½ cup ketchup
1/3 cup cider vinegar
12-oz. can beer or non-alcoholic beer
6 oz. can tomato paste
20 Kaiser rolls or hamburger buns

Trim excess fat off round steak and cut into 1" pieces. Combine with remaining ingredients except rolls in 4-6 quart slow cooker. Cover and cook on low for 10-12 hours, until beef is very tender. Remove cooked beef from mixture in crock pot. Coarsely shred beef using two forks and place in large sauce pan. Add 2 cups of sauce from crock pot to meat and stir to blend well. Keep warm over low heat while serving into sandwich buns. Makes 20 sandwiches.

Healthy Crock Pot Beef Stew

1 lb. beef stew meat
1 tablespoon flour
1/8 teaspoon pepper
½ cup red wine or beef broth
2 cups low sodium beef broth
2, 14 oz cans Italian seasoned diced tomatoes, undrained
3 cloves garlic, minced
1 onion, chopped
9 oz. package frozen cut green beans, thawed
9 oz. package refrigerated fettuccine, cut in half

Toss beef stew meat with flour and pepper and place in a 3 ½ quart or larger crock pot. Add remaining ingredients except beans and pasta. Stir well. Cover and cook on low for 10-12 hours until beef is tender.

Orange Roast Pork

1 (3 ½ lb) pork shoulder roast
1 onion, chopped
6 oz. can frozen orange juice concentrate
¼ cup brown sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
2 tablespoons cold water

Trim roast of visible fat. Place onions in bottom of 3-4 quart crock pot. Sprinkle salt and pepper over roast and place in crock pot on top of onions. In a small bowl, mix together thawed orange juice concentrate, brown sugar, salt, and pepper. Pour over roast. Cook on low for 6-8 hours until roast is tender.

Savory Pot Roast with Vegetables

1- 3 pound boneless beef chuck roast, tied and trimmed of all fat
freshly ground pepper to taste
olive oil cooking spray
3 large carrots, peeled and cut into sticks about 1 inch wide and 2 inches long
3 large ribs celery, cut into pieces 2 inches long
1 large yellow onion, peeled and cut into 12 equal pieces
3 large cloves garlic, thinly sliced
1 cup dry red wine or fat-free, no-salt-added canned beef broth
1/3 cup low-sodium tomato paste
1 1/2 tablespoons Dijon mustard
1/2 teaspoon crushed dried thyme
2 large bay leaves
salt (optional)
1 1/2 tablespoons cornstarch, mixed with 2 tablespoons (30 ml) water

Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper. Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add roast and sear until well browned on all sides, about 8 minutes total cooking time. In a 4-quart (4L) or larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables. In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH. When beef is done, transfer the roast to a heated serving platter. If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside. To serve, carve the beef against the grain into thin slices. Serve at once.

Per serving (4 ounces beef plus 1/6 of the vegetables and 3 tablespoons of the sauce): 315 calories (26% calories from fat), 41 g protein, 10 g total fat (3.3 g saturated fat), 15 g carbohydrates, 3 g dietary fiber, 119 mg cholesterol, 220 mg sodium

Diabetic exchanges: 4 lean protein, 1 carbohydrate (vegetable)

Slow Cooker Fajita Stew

2 ½ lbs. boneless beef top round steak
1 onion, chopped
2 cloves garlic, minced
14 oz. can diced tomatoes, undrained
1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
¼ cup flour
¼ cup water

Trim excess fat from beef and cut into 2" pieces. Combine with onion in 3-4 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes. Pour over beef. Cover and cook on low 6-8 hours until steak is cooked through and vegetables are tender.

Southwest Steak and Beans

1 ½ lbs. flank steak
1 onion, chopped
3 cloves garlic, minced
16 oz. jar chunky salsa
½ teaspoon dried oregano leaves
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon pepper
15 oz. can black beans, drained and rinsed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice, preferably brown rice

Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover and cook on low 6-8 hours until steak is cooked through and vegetables are tender.

Vegetarian

Crock Pot Barley Casserole

1 cup uncooked pearl barley
1 ½ cups vegetable juice
1/8 teaspoon white pepper
1 cup chopped celery
1 green or red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
14 oz. can ready to serve vegetable broth
¼ cup toasted pine nuts or chopped walnuts

Combine all ingredients except nuts in a 3-4 quart slow cooker. Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings

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Last Reviewed: Nov 09, 2010

Ann J Hornsby, MEd, RD, LD, CDE, PC Ann J Hornsby, MEd, RD, LD, CDE, PC
Formerly
Case Western Reserve University

Connie A Gottfried, MPH, RD, LD, CDE Connie A Gottfried, MPH, RD, LD, CDE
Formerly
Case Western Reserve University

Laurie   Sadler, MD Laurie Sadler, MD
Formerly, Assistant Professor of Medicine
School of Medicine
Case Western Reserve University