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

Renal and renal diabetic food choices

  • 3-1/2 meat

Carbohydrate choices


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. 

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What's everyone saying?

3 Comments | Average User Rating:
Crock Pot® Roasted Lemon Chicken

I must admit, I haven't tasted this yet, but I gave it five stars, because it smells amazing. I added two smallish potatoes, peeled and cut into chunks, three large carrots, cut into 2.5 inch pieces and then in quarters, a medium onion, cut into medium wedges, and placed in the bottom of the slow cooker. Then I browned two very large chicken breast halves, bone-in and skin-on, which had been heavily sprinkled with oregano, garlic powder, and black pepper, as well as a good sprinkle of Mrs. Dash Extra Spicy seasoning. I placed them on top of the vegetables in the crock, poured over 4 cups of unsalted, homemade chicken stock that I had in the freezer, and set it on high, because I need it done sooner than 6 to 8 hours. I made the stock by cooking a whole chicken in the slow cooker till tender, with carrots, celery, garlic, and onion added for flavor, in a lot of water. I used the chicken for something else, and strained the broth, which I returned to the crock pot with the bones and skin from the chicken, a couple of tablespoons of vinegar, and the vegetables. I let it cook on low for about 24 hours, strained it, placed it in the fridge over night, removed the fat, and the most delectable, golden brown stock resulted. I measured it into heavy freezer bags and froze it in recipe-sized amounts. I saved the fat in a separate freezer bag and used some of it and some broth to make gravy for Thanksgiving.

May. 01, 2017, 12:37 PM
Crock Pot® Roasted Lemon Chicken
lizard says:

Excellent!!! Moist and tasted great!

Apr. 15, 2011, 8:27 PM
Crock Pot® Roasted Lemon Chicken

Moist-not dry like some crock pot chicken. Be sure to use bone-in chicken with skin on.

Jun. 02, 2008, 6:35 AM

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