Print Portions:
10
Serving
Size:
1 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
Ingredients
- Â 2-1/2 pounds frozen, boneless, skinless chicken breasts
- 1-1/4 cups canned tomato puree
- 2 medium sweet onions
- 3 medium carrots
- 3 bell peppers
- 1 hot pepper
- 6 garlic cloves
- 1/2 teaspoon cumin
Preparation
- Thaw chicken. In a large Crock-Pot® combine the tomato puree and chicken.Â
- Puree all other ingredients in food processor (this will have to be done in batches in most food processors).Â
- Add vegetables to Crock-Pot and cook on high for 4 hours or low for 6-8 hours.
- Remove chicken to a plate. Using 2 forks, shred chicken then return to sauce in the Crock-Pot®.Â
Helpful hints
- When done the chicken should pull apart with a pair of tongs or a fork.Â
- Select the type of hot pepper based on heat desired.
- Serve shredded chicken over rice or on buns.
- For a lower protein diet decrease portion to 1/2 cup and count as 2 meat choices.Â
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ renal dietitian Amie from Michigan.
Nutrients per serving
Calories 163
Protein 27 g
Carbohydrates 6 g
Fat 3 g
Cholesterol 70 mg
Sodium 127 mg
Potassium 505 mg
Phosphorus 222 mg
Calcium 43 mg
Fiber 2.2 g
Kidney and kidney diabetic food choices
- 4 meat
- 1 vegetable, medium potassium
Carbohydrate choices
1/2
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