Slow-Cooker Indian Spiced Chicken with Lentils and Vegetables
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Ingredients
Instructions
- 1
Lightly season chicken breast with salt and pepper. In a small skillet, heat olive oil and sear chicken 1 minute per side until lightly colored (optional for flavor).
- 2
Place dry brown lentils in the slow cooker. Add diced tomatoes, tomato paste, cauliflower, carrot, onion, garlic, ginger, cumin, coriander, turmeric, garam masala, chili flakes, and chicken broth. Stir to combine.
- 3
Nestle the seared (or raw) chicken breast into the mixture, pressing it down so it’s mostly submerged.
- 4
Cover and cook on LOW for 4–6 hours, until lentils are tender and chicken reaches 165°F (74°C). If chicken is thicker, shred with two forks and stir into the stew 10–15 minutes before serving to meld flavors.
- 5
Stir in lemon juice, adjust salt/pepper, and garnish with chopped cilantro.
- 6
Warm, earthy spices (cumin, coriander, turmeric) with bright lemon and cilantro create a savory Indian profile without sugar-heavy ingredients. Tomato paste and the brief sear deepen umami while lentils and cauliflower provide body and texture.
- 7
Makes 1 generous serving (about 2.5–3 cups cooked stew).
- 8
Calories: 420 kcal
- 9
**Total Fat:** 9 g
- 10
Saturated Fat: 1.5 g
- 11
**Cholesterol:** 85 mg
- 12
**Sodium:** 420 mg
- 13
**Total Carbohydrate:** 45 g
- 14
Dietary Fiber: 12 g
- 15
Total Sugars: 6 g
- 16
Added Sugars: 0 g
- 17
**Protein:** 40 g
- 18
Vitamin D: 0 µg
- 19
Calcium: 60 mg
- 20
Iron: 4 mg
- 21
Potassium: 950 mg
- 22
Low-GI brown lentils and non-starchy vegetables supply fiber to blunt postprandial glucose. High protein from chicken slows carbohydrate absorption and supports satiety. Sodium is kept low; oils and fats are minimized. Portion controlled to target ~45 g carbohydrates.
Description: Savory, fiber-rich single-serving slow-cooker chicken stew with brown lentils, low-glycemic vegetables, and warming Indian spices designed to support steady blood sugar and satiety. Built for a 45 g total carbohydrate target, moderate protein to slow absorption, and a 4–6 hour low setting.
- Lightly season chicken breast with salt and pepper. In a small skillet, heat olive oil and sear chicken 1 minute per side until lightly colored (optional for flavor).
- Place dry brown lentils in the slow cooker. Add diced tomatoes, tomato paste, cauliflower, carrot, onion, garlic, ginger, cumin, coriander, turmeric, garam masala, chili flakes, and chicken broth. Stir to combine.
- Nestle the seared (or raw) chicken breast into the mixture, pressing it down so it’s mostly submerged.
- Cover and cook on LOW for 4–6 hours, until lentils are tender and chicken reaches 165°F (74°C). If chicken is thicker, shred with two forks and stir into the stew 10–15 minutes before serving to meld flavors.
- Stir in lemon juice, adjust salt/pepper, and garnish with chopped cilantro.
Flavor profile explanation
-
Warm, earthy spices (cumin, coriander, turmeric) with bright lemon and cilantro create a savory Indian profile without sugar-heavy ingredients. Tomato paste and the brief sear deepen umami while lentils and cauliflower provide body and texture.
-
Makes 1 generous serving (about 2.5–3 cups cooked stew).
Nutritional facts (per serving) — FDA-style label (AI-estimated)
-
Calories: 420 kcal
- Saturated Fat: 1.5 g
-
Cholesterol: 85 mg
-
Sodium: 420 mg
- Dietary Fiber: 12 g
- Total Sugars: 6 g
- Added Sugars: 0 g
-
Protein: 40 g
-
Vitamin D: 0 µg
-
Calcium: 60 mg
-
Iron: 4 mg
-
Potassium: 950 mg
Disclaimer: Nutritional facts are AI-generated estimates and are not guaranteed accurate.
Type-2 Diabetic Friendly explanation
- Low-GI brown lentils and non-starchy vegetables supply fiber to blunt postprandial glucose. High protein from chicken slows carbohydrate absorption and supports satiety. Sodium is kept low; oils and fats are minimized. Portion controlled to target ~45 g carbohydrates.
A great diabetic-friendly option. Publish it so others managing diabetes can find it too!
