Crock Pot Oriental Chicken


Serving Size:
chicken breast, 1/2-cup vegetables and 1/2-cup rice

    Diet Types:
  • Diabetes
  • Dialysis


  • 2 medium carrots
  • 2 green onions
  • 4 celery stalks
  • 1 garlic clove
  • 8 ounces canned bamboo shoots
  • 8 ounces canned water chestnuts
  • 2 tablespoons vegetable oil
  • 6 boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup cornstarch
  • 1/3 cup water
  • 3 cups cooked white rice 


  1. Slice the carrots, green onions and celery. Crush the garlic. Rinse and slice the bamboo shoots and water chestnuts.
  2. Heat the oil in a skillet and brown chicken on all sides.
  3. Transfer chicken to a Crock-Pot®.
  4. Add all ingredients except the cornstarch and water. Stir, then cover and cook on low heat setting for 6 to 8 hours.
  5. Turn Crock-Pot to high. Combine cornstarch and cold water, stirring until smooth, then stir into the Crock-Pot liquid. Position Crock-Pot lid ajar to allow steam to escape. Cook on high until thickened, about 15 minutes.
  6. Serve chicken and vegetables over rice.

Helpful hints

  • Adjust portion size to 1/2 chicken breast for a lower protein eating plan.
  • Serve over white or brown rice.

Nutrients per serving

Calories 370

Protein 32 g

Carbohydrates 40 g

Fat 9 g

Cholesterol 73 mg

Sodium 521 mg

Potassium 525 mg

Phosphorus 287 mg

Calcium 47 mg

Fiber 3.6 g

Kidney and kidney diabetic food choices

  • 4 meat
  • 2 vegetable, medium potassium
  • 2 starch 

Carbohydrate choices


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