Kidney Friendly Slow Cooker Chicken with Carrots & Green Beans

 

 Portions: 4     Serving size: 1 chicken breast, 3/4 cup vegetables

Ingredients

• 1-1/2 cup frozen carrots, sliced
• 1-1/2 cup frozen Italian green beans
• 1/2 cup onion, diced
• 1 pound boneless, skinless chicken breasts
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Mrs. Dash® herb seasoning blend

Preparation

1. Combine carrots, green beans and onion. Place in a 4 or 6 quart slow cooker.
2. Arrange chicken breasts on top of vegetables.
3. Pour broth over chicken. Top with Worcestershire sauce and herb seasoning.
4. Cover and cook on high heat for 3 hours or low heat for 6 hours.
5. Serve chicken breast with 3/4 cup vegetables and 2 tablespoons broth.

Renal and renal diabetic food choices

 

                                                                                 3 meat

• 1-1/2 vegetable, low potassium

Carbohydrate choices

1/2

Helpful hints

• Look for reduced-sodium broth containing 500 milligrams sodium or less per 1 cup serving. Avoid low sodium broth that contains potassium chloride—it’s very high in potassium. 
• If desired, make gravy with pan broth.  In a small saucepan mix 1 tablespoon flour with small amount cold water to dissolve.  Turn heat to medium high and stir in broth from slow cooker.  Continue stirring 3 to 4 minutes until gravy thickens.