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Shredded Mexican chicken with low sodium, low potassium, and low fat. Ideal for CKD and diabetes-friendly lunches and dinners.
Ingredients
- 2¼ lbs. boneless, skinless chicken breast
- 1 cup onions, diced
- ½ cup lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 2½ teaspoons cumin
- 1½ teaspoons garlic powder
- 2 teaspoons paprika
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Directions
Nutritional Information Prep: 15 min, Cook: 6 hr, Total: 6 hr 15 min
- Spray the bottom and sides of a crockpot with cooking oil.
- Place onions on the bottom of the crockpot; add chicken, lime juice, and spices.
- Cook on high for 6 hours or until the chicken is done.
- Shred chicken with 2 forks.
- Calories 116
- Carbohydrates 3.2 g
- Dietary Fiber .6 g
- Protein 19.6 g
- Fat 2.4 g
- Saturated Fat 0.5 g
- Sodium 47 mg
- Potassium 347 mg
- Calcium 16 mg
- Phosphorus 193 mg