I can still remember the distinct smell of all of his dishes, especially the fudge because he still makes it every year at Christmas time. When I was preparing this slow-cooker recipe I was feeling nostalgic all day long!
**NOTE: If you are following a low FODMAPs diet this will never be 100% free of FODMAPs, but you can reduce the amount by omitting the garlic cloves, using fresh tomatoes or canned tomatoes without garlic or onion added, and making your own garlic and onion-free marinara sauce (actually Rao’s has a product that is garlic and onion free). I made this recipe with a regular jar of marinara sauce, and seemed to be ok. I stuck to one serving a day of this delicious recipe! Also, omit the celery if you are sensitive to the polyols (or the “P” in FODMAPs).
1. Place the chicken in the slow cooker; add the garlic, tomatoes, celery, zucchini, and pepper. Pour the marinara sauce over all, and sprinkle the basil and time on top.
2. Set the slow cooker on low and cook for 6 to 7 hours. Before serving shred the chicken with a fork.
|Before shredding the chicken….|
|After shredding the chicken!|
The chicken was so tender, it barely need a fork to help with the shredding. That’s what I love about slow cookers, the meat is always to juicy and tender, even when it’s really lean like chicken breast!
Nutrition Highlights: Under 300 calories, good source of fiber and iron, excellent source of vitamins A and C.
- Over brown rice or whole wheat pasta
- Alone (it’s amazing by itself, it doesn’t even need anything)
- On a baked potato
- Over some steamed vegetables (volumetrics!)
- Wrapped in a soft whole grain tortilla