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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.4
  • Total Fat: 5.3 g
  • Cholesterol: 44.4 mg
  • Sodium: 881.0 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 19.1 g

View full nutritional breakdown of variation on slow cooker chicken & rice calories by ingredient
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variation on slow cooker chicken & rice

Submitted by: KATE937

Introduction

This is a variation on the popular spark recipe 'slow cooker chicken & rice.' I've added broccoli and portobello mushrooms, chicken bullion, onions. The seasoning is pretty flexible, considering how basic and easy the recipe is. The dish should be served over rice, although the rice is not included in the nutritional info to accommodate different rice preferences. Brown rice is excellent with this meal. This is a variation on the popular spark recipe 'slow cooker chicken & rice.' I've added broccoli and portobello mushrooms, chicken bullion, onions. The seasoning is pretty flexible, considering how basic and easy the recipe is. The dish should be served over rice, although the rice is not included in the nutritional info to accommodate different rice preferences. Brown rice is excellent with this meal.
Number of Servings: 8

Ingredients

    2 large chicken breasts, skinless & boneless
    1 can cream of chicken soup
    1 can cream of mushroom soup, 98% fat free
    1 can water
    1 tsp herb ox chicken bouillion
    1/2 chopped medium onion
    1.5 Tbsp chopped garlic
    2 average sized broccoli crowns
    2 average sized portobello mushrooms (about 5 oz.)
    .5 tsp salt

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Directions

Add all the ingredients except broccoli and mushrooms to slow cooker, cook on high for two hours. Switch to low for an additional 3-4 hours, adding broccoli and mushrooms in the last two hours (otherwise the broccoli sort of disintegrates later). With one hour left, start brown rice or other grain to accompany the stew. Before serving, shred chicken - this should be possible with just a spoon. Serve over rice. Makes 8-10 servings, nutritional info from rice not included.

Serving Size: makes 8-10 half cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KATE937.






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