Slow Cooker Whole Chicken http://www.davita.com/recipes/meat_seafood/?id=842

Recipe submitted by DaVita dietitian Sara from California.

   Portions: 9                     

   Serving size: 3 ounces cooked chicken

   Ingredients

• 4-pound whole chicken
• 1 teaspoon black pepper
• 1/2 medium onion, quartered
• 1 rib celery, cut into 3 pieces

   Preparation

1. Remove giblets from cavity and wash chicken; trim extra skin and visible fat. 
2. Sprinkle part of the pepper inside the cavity. Place onion and celery pieces inside cavity. Sprinkle remaining pepper over chicken.
3. Place whole chicken in slow cooker, breast side down. Cook on high setting for 4 hours, until thigh and leg easily pull away and meat easily comes of f the bones.
4. Remove skin and discard. Remove meat from bones and separate into 3 portions to use in suggested recipes listed below.
5. If desired, use stock from cooked chicken to make soup or freeze for later use in recipes.

   Nutrients per serving

• Calories: 159
• Protein: 23 g
• Carbohydrate: 1 g
• Fat: 7 g
• Cholesterol: 71 mg
• Sodium: 64 mg
• Potassium: 180 mg
• Phosphorus: 132 mg
• Calcium: 17 mg
• Fiber: 0.2 g

   Renal and Renal Diabetic Food Choices

• 3 meat

   Helpful Hints

• A four-pound chicken yields 27 ounces of meat when skinned and deboned (approximately 4 cups).
• If desired, use stock from cooked chicken to make soup or freeze for later use in recipes.
• For CKD non-dialysis, adjust the portion size according to your meal plan or consult your dietitian for guidance if you are on a low-protein diet.

Suggested Recipes from DaVita.com for cooked chicken

• Tortilla Rollups (use chicken instead of turkey)
• Chicken Fruit Salad
• Cool ‘n’ Crunchy Chicken Salad
• Lemon Curry Chicken Salad
• Chicken Fajitas
• Chicken Lettuce Wraps
• Crunchy Chicken Wraps
• Easy Chicken Enchiladas
• Moroccan Chicken Soup
• Myrna’s Scalloped Chicken
• Tasty Chicken Salad for Sandwiches     

Points: 4
Cal: 159 ; Fat: 7 ; Fiber: 0