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
- Spray the bottom and sides of a Crockpot with cooking oil.
- Place onions on the bottom of the Crockpot. Add chicken, lime juice and spices.
- Cook on high for six hours or until the chicken is done.
- Shred chicken with two forks.