Slow Cooker Chicken with Carrots & Green Beans

Name: Slow Cooker Chicken with Carrots & Green Beans
Cook time: 6 h
Yield: 4

Diet Types:

Diabetes Dialysis

Portions: 4

Serving Size: 1 chicken breast, 3/4 cup vegetables

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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

Nutrients per serving

Calories 181

Protein 27 g

Carbohydrates 10 g

Fat 3 g

Cholesterol 70 mg

Sodium 189 mg

Potassium 431 mg

Phosphorus 226 mg

Calcium 55 mg

Fiber 3.3 g

Preparation

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

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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.

Related Tags:

Chicken Crock Pot Easy One-Dish Meal

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Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

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