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

    Diet Types:
  • Diabetes
  • Dialysis


  • 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


  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.

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.

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

Renal and renal diabetic food choices

  •  3 meat
  • 1-1/2 vegetable, low potassium

Carbohydrate choices


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