Serving Size:
one piece of chicken plus 1/2-cup rice

    Diet Types:
  • Dialysis


  • 2 chicken leg quarters
  • 2 chicken breasts, bone -in 
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 6 ounces frozen lemonade concentrate
  • 3 tablespoons light brown sugar, firmly packed
  • 1/4 cup ketchup
  • 1 tablespoon vinegar
  • 1 cup green bell pepper, sliced
  • 1/4 cup onion, diced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups cooked white rice


  1. Put chicken pieces in a Crock-Pot® and sprinkle with the salt and garlic powder.
  2. In a small bowl, combine lemonade concentrate, brown sugar, ketchup and vinegar. Pour over chicken. Cover and cook on low-heat setting for 4-1/2 hours. 
  3. Add bell pepper slices and diced onion. Cover and continue cooking on low for 1-1/2 to 2-1/2 hours longer. Remove chicken and vegetables to a serving dish; cover and keep warm. Pour juices from Crock-Pot into a saucepan. Combine cornstarch with cold water; stir into juices. Cook, stirring over medium heat, until thick and bubbly. 
  4. Serve sauce over chicken, along with white rice.

Helpful hints

  • Try this recipe with chicken drumbsticks and thighs if you are on a lower protein diet and require a smaller portion of chicken.
  • This is a high carbohdrate meal and is not recommended for people with diabetes who require a lower carbohydrate meal.

Nutrients per serving

Calories 596

Protein 40 g

Carbohydrates 73 g

Fat 16 g

Cholesterol 116 mg

Sodium 441 mg

Potassium 427 mg

Phosphorus 271 mg

Calcium 38 mg

Fiber 1.2 g

Kidney and kidney diabetic food choices

  • 4 meat
  • 1/2 vegetable, low potassium
  • 2 starch
  • 2 high calorie

Carbohydrate choices


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