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Low Fat Southern Chicken and Grits


  • 1 3/4 cups fat-free chicken broth
  • 6 tablespoons corn grits, uncooked
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 medium clove garlic, minced
  • 1 cup mushrooms, sliced
  • 1 medium jalapeno pepper, seeded and minced
  • 1 medium red bell pepper or yellow pepper, chopped
  • 2 medium tomatoes, cored and chopped
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks


  1. Place broth in a 3- to 5-quart slow cooker.
  2. Slowly add grits, stirring constantly, to avoid lumps.
  3. Heat oil in a large skillet over medium-high heat.
  4. Add onion, garlic, mushrooms, jalapeno and red pepper; sauté stirring frequently, about 5 minutes.
  5. Add vegetables to slow cooker.
  6. Place tomatoes, cumin, salt and pepper in slow cooker; stir to mix.
  7. Add chicken thighs.
  8. Cover and cook at MEDIUM setting for 5 to 6 hours.

Yield: about 1 1/2 cups per serving; points per serving: 4

Per Serving (excluding unknown items): 207 Calories; 6g Fat (26.2% calories from fat); 20g Protein; 21g; Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 549mg Sodium

Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat

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