Serving Size:
1 chicken breast

    Diet Types:
  • Diabetes
  • Dialysis


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon oregano
  • 2 pounds chicken breasts, bone-in, with skin
  • 13 ounces canned reduced-sodium chicken broth
  • 3 tablespoons lemon juice 


  1. Heat oil in large skillet.
  2. Add garlic and oregano.
  3. Add chicken breasts and brown on all sides.
  4. Place chicken in Crock-Pot and add chicken broth.
  5. Cook on low heat setting for 6 to 8 hours.
  6. Add lemon juice during last hour of cooking.

Helpful hints

  • Complete this meal with a serving or rice, green beans, French bread, margarine or butter and a baked apple for dessert.
  • Use leftover chicken breasts in a chicken salad or sandwich for lunch the next day.
  • Look for reduced-sodium broth containing 500 milligrams sodium or less per 1-cup serving Recommended brands include Health Valley® No Salt, Fat Free Chicken Broth (1-800-423-4846), Kitchen Basics® Natural Chicken Stock and Swanson® 50% Less Sodium Chicken Broth.  Low-sodium broth is also a good choice. It contains less than 140 milligrams sodium per cup. Avoid low-sodium broth that contains potassium chloride—it’s very high in potassium
  • If you are on a protein-restricted diet, ask your dietitian for advice on the correct portion size for your individual diet. 

Nutrients per serving

Calories 168

Protein 23 g

Carbohydrates 1 g

Fat 8 g

Cholesterol 61 mg

Sodium 143 mg

Potassium 137 mg

Phosphorus 184 mg

Calcium 15 mg

Fiber 0.1 g

Kidney and kidney diabetic food choices

  • 3-1/2 meat

Carbohydrate choices


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