Shredded Mexican Chicken in a Crock-pot

Diseases and conditionsDiet and nutritionDiabetesDiet and meal planningGluten-free dietCKD diet
Shredded Mexican chicken with low sodium, low potassium, and low fat. Ideal for CKD and diabetes-friendly lunches and dinners.
Meal TypeDinner, Easy, Lunch, Main course 
DietsDairy free, Low fat, Low phosphorus, Low sodium, High protein 
Ingredients
Yield:
Serves 12
  • 2¼ lbs. 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
Slow Cooker
Directions
Prep: 15 min, Cook: 6 hr, Total: 6 hr 15 min
  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 6 hours or until the chicken is done.
  4. Shred chicken with 2 forks.
Nutritional Information
  • Calories 116
  • Carbohydrates 3.2 g
  • Dietary Fiber .6 g
  • Protein 19.6 g
  • Fat 2.4 g
  • Saturated Fat 0.5 g
  • Sodium 47 mg
  • Potassium 347 mg
  • Calcium 16 mg
  • Phosphorus 193 mg