Crock-Pot Roasted Lemon Chicken for the Kidney Diet

As a dietitian, I meet so many people who tell me they don’t know how to cook. Personally, I can't imagine not enjoying time in the kitchen, but I completely understand how busy our lives have become. Luckily, you don’t have to be a gourmet chef to create delicious, nutritious meals. One of my favorite ways to cook, especially when pressed for time, is with a Crock-Pot. Today, I’m going to walk you through a simple and flavorful recipe for Crock-Pot Roasted Lemon Chicken.

While many Crock-Pot recipes involve just tossing everything into the pot and turning it on, this one requires a quick extra step—browning the chicken first. Don’t worry, it’s an easy process that adds a lot of flavor to your dish.

Why Crock-Pots Are a Busy Cook’s Best Friend

One of the great things about Crock-Pot recipes is their convenience. You can prepare everything in the morning, head out for errands, work, or even dialysis, and by the time you return, a warm, delicious meal is waiting for you. For this recipe, we’ll use the low setting, which cooks the chicken slowly over 6-8 hours, making it incredibly tender and flavorful.

Ingredients:

• 4 chicken breasts (bone-in, skin-on)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 pinch oregano
• 1 13-ounce can reduced-sodium chicken broth
• 3 tablespoons fresh lemon juice (added during the last hour of cooking)

Step 1: Browning the Chicken

Start by heating a large skillet over medium heat and adding 2 tablespoons of olive oil. Once the oil is hot, add the minced garlic and a pinch of oregano for flavor. Then, add the chicken breasts. Remember, using bone-in, skin-on chicken adds extra flavor. Brown the chicken on all sides for a few minutes until golden.

Step 2: Into the Crock-Pot

Once the chicken is browned, transfer it to the Crock-Pot. If you don’t own a Crock-Pot yet, I highly recommend getting one. They’re simple to use and produce tender, flavorful dishes with minimal effort.

You’ll notice that your Crock-Pot has two settings: high and low. The high setting usually cooks food in 4-6 hours, while the low setting takes 6-8 hours. Since we’re going for a slow-roasted flavor, we’re using the low setting for this recipe.

Step 3: Choosing the Right Chicken Broth

Next, pour in your reduced-sodium chicken broth. Choosing the right broth is essential, especially for people on dialysis or those watching their sodium intake. Look for reduced-sodium options, which generally contain about 480 mg of sodium per cup. You can also opt for low-sodium varieties, which contain around 140 mg per cup, or unsalted versions. Always read the labels carefully—some low-sodium broths contain potassium chloride, which is not suitable for people on dialysis.

Step 4: Adding the Final Touch

In the last hour of cooking, stir in 3 tablespoons of fresh lemon juice. This simple addition brightens up the dish and pairs beautifully with the tender chicken.

Serving Suggestions

Once your chicken is done, you can enjoy it as-is or repurpose the leftovers. A 3.5-ounce portion of this roasted lemon chicken provides about 23 grams of protein. It’s versatile enough to use in sandwiches, salads, or other dishes.

To complement the Crock-Pot Roasted Lemon Chicken, serve it with buttered noodles and steamed green beans for a balanced, nutritious meal.

A Sweet Finishing Touch

For dessert, why not try something like Mary’s Bing Cherry Pie? Desserts can be a great way to add calories for people on dialysis who may have a poor appetite. However, if you have diabetes, be mindful of your carbohydrate choices and consider using sugar substitutes to keep your blood sugar in check.