Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving
Amount Per Serving
  Calories 291.8
  Total Fat 12.8 g
      Saturated Fat 5.2 g
      Polyunsaturated Fat 1.4 g
      Monounsaturated Fat 3.3 g
  Cholesterol 78.4 mg
  Sodium 1,402.9 mg
  Potassium 194.5 mg
  Total Carbohydrate 13.6 g
      Dietary Fiber 0.4 g
      Sugars 0.2 g
  Protein 28.9 g
  Vitamin A 12.2 %
  Vitamin B-12 2.9 %
  Vitamin B-6 1.6 %
  Vitamin C 0.9 %
  Vitamin D 0.0 %
  Vitamin E 3.5 %
  Calcium 13.0 %
  Copper 10.0 %
  Folate 1.5 %
  Iron 7.9 %
  Magnesium 3.0 %
  Manganese 9.0 %
  Niacin 3.1 %
  Pantothenic Acid     4.1 %
  Phosphorus     13.0 %
  Riboflavin 10.6 %
  Selenium 7.2 %
  Thiamin 3.5 %
  Zinc 3.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cheesy Crockpot Chicken

View the full Cheesy Crockpot Chicken Recipe & Instructions
Submitted by: HUMORPAM

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cheesy Crockpot Chicken

110 calories of Best Choice Boneless Skinless Chicken Breast (frozen), (4 oz)

95 calories of Cheese Soup, (0.17 can (11 oz), prepared)

46 calories of Cream of Chicken Soup, (0.17 can (10.75 oz))

44 calories of Cream of Mushroom Soup, (0.17 can (10.75 oz))


Nutrition & Calorie Comments  

Cut the recipe in half; used 1 can cream of chix, and 1 cheddar. I didn't have onion powder, so just chopped an onion and threw in there. Served over white rice and with green beans. It was excellent, but won't cook very often, only because of the super high sodium content. Was very good otherwise. Submitted by:
TRISH261
(3/26/12)
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I just tried this recipe with reduced fat/sodium broccoli and cheese, rf/s mushroom, and rf cheese. I also used frozen chicken breasts... I did this on my last crockpot dish and it worked out fine, might make it a little runny, we'll see... Submitted by:
BSYATES
(5/27/11)
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The changes I made were I did two cans cheddar and one can cream of chicken, I also added 3/4 cup sour cream to sauce before serving to cut down on saltyness. Very good over rice. Submitted by:
KANDIL
(10/22/07)
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