This dish was inspired by a recipe in Better Homes & Gardens Diabetic Slow Cooker, though I felt some major changes were needed since diabetics should not be loading up on white rice (GI 70) as the author recommends. I have substituted the rice with long cook pearl barley (GI 25), modified the protein mix and made a couple changes to the cooking process itself. The result is something I can safely call my own... I've chosen chicken, Spanish chorizo and shrimp, but please feel free to create your own protein mix and balance... Enjoy!
Ingredients:
- 1 lb chicken tenders or skinless, boneless thighs cut into two-bite chunks
- 1 lb Spanish chorizo - sliced
- 2 lbs lge raw shrimp - cleaned and tails removed
- 1 orange bell pepper - chopped
- 1 lge yellow onion - chopped
- 2 cloves garlic - smashed & minced
- 3 tomatoes - chopped
- 2 cups chicken broth
- 1/3 cup dry Pinot Grigio
- 8 oz clam juice
- 2 tbsp lemon juice - fresh squeezed preferred
- 2 tsp dried oregano
- 2 tsp sweet paprika
- 1 tsp table salt
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp sriracha sauce
- 16 oz long cook pearl barley
- 1.5 cups frozen peas
Cut up the chicken tenders and sausage and set aside.
Add everything but the proteins, barley and peas to the slow cooker and stir.
Lay the chicken and sausage in a single layer on top.
After 60 minutes gently fold in the raw shrimp & peas. Cook for an additional 15-20 minutes until the shrimp are cooked through.
Leftovers heat up nicely in a covered skillet over low heat.
Add some littleneck or cherrystone clams for extra fun.
