Shredded Mexican Chicken in a Crock-pot

Diseases and conditions Diet and nutrition Diabetes Diet and meal planning Gluten-free diet CKD diet
Shredded Mexican chicken with low sodium, low potassium, and low fat. Ideal for CKD and diabetes-friendly lunches and dinners.
Meal Type Dinner , Easy , Lunch , Main course
Diets Dairy free , Low fat , Low phosphorus , Low sodium , High protein
Ingredients
  • 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
These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
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