Q. Can diabetic recipes be made in slow cookers? Does the lengthy cooking change the nutritional values of the ingredients?
A. Foods made in slow cookers (and foods cooked slowly in regular ovens) retain most of their nutrients and are certainly healthful.
Your question may reflect a concern that all-day cooking may cause important vitamins to be lost. Fat-soluble vitamins would still be contained in the foods. Water-soluble vitamins will leach out into the cooking liquid.
Fortunately, with slow cooking meals you usually eat the liquid -- the gravy or broth -- containing the water-soluble vitamins.
For more information on slow cookers, including recipes, see: