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Shredded Crockpot Chicken


Posted in POULTRY (CHICKEN & TURKEY), Recipes by National Kidney Foundation Share

This Crockpot shredded Mexican-style chicken is a heart-healthy and dialysis-friendly dish! It’s a great recipe for those busy days – just throw it in the Crockpot and let it simmer all day long. With only four steps and five ingredients, you’ll soon have a delicious meal to enjoy! 

Total Time: 06 hours 15 minutes
Servings: 12
Author: National Kidney Foundation

Ingredients
  • 2¼ pounds boneless, skinless chicken breast
  • 1 cup onions, diced
  • ½ cup lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 2½ teaspoons cumin
  • 1½ teaspoons garlic powder
  • 2 teaspoons paprika
Nutrition Per Serving
  • Calories: 114.92
  • Protein: 19.57 g
  • Cholesterol: 62.09 mg
  • Calcium: 15.79 mg
  • Potassium: 342.80 mg
  • Phosphorus: 192.71 mg
  • Fiber: 0.62 g
  • Fat: 2.46 g
Instructions
  1. Spray the bottom and sides of a Crockpot with cooking oil.
  2. Place onions on the bottom of the Crockpot. Add chicken, lime juice and spices.
  3. Cook on high for six hours or until the chicken is done.
  4. Shred chicken with two forks.
 

 

Recipe Notes

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