Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 168.4
  • Total Fat 4.0 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 75.0 mg
  • Sodium 537.1 mg
  • Potassium 289.5 mg
  • Total Carbohydrate 15.5 g
  • Dietary Fiber 0.1 g
  • Sugars 13.6 g
  • Protein 19.5 g
  • Vitamin A 0.9 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 1.2 %
  • Vitamin C 1.7 %
  • Vitamin D 0.0 %
  • Vitamin E 0.4 %
  • Calcium 1.3 %
  • Copper 2.2 %
  • Folate 0.3 %
  • Iron 4.0 %
  • Magnesium 1.7 %
  • Manganese 5.2 %
  • Niacin 1.0 %
  • Pantothenic Acid 0.3 %
  • Phosphorus 1.3 %
  • Riboflavin 2.1 %
  • Selenium 0.5 %
  • Thiamin 0.4 %
  • Zinc 0.3 %
*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 Slow Cooker Bourbon Street Chicken

View the full Slow Cooker Bourbon Street Chicken Recipe & Instructions
Submitted by: SUNSHYNE71

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 Slow Cooker Bourbon Street Chicken

120 calories of Kroger Boneless, Skinless Chicken Thighs, (1 serving)

33 calories of Brown Sugar, (0.04 cup, packed)

5 calories of Catsup, (0.33 tbsp)

5 calories of Apple juice, unsweetened, (0.04 cup)

3 calories of Soy Sauce, (0.02 cup)

1 calories of Garlic, (0.17 clove)

0 calories of Cider Vinegar, (0.17 tbsp)

0 calories of Ginger, ground, (0.04 tsp)


Nutrition & Calorie Comments  

Ugh, okay, so I've no Apple Juice, so I used orange juice, I chose not to pack the brown sugar, I didn't have apple cider vinegar, so I used balsamic vinegar. I used soy sauce with lemon. I have no clue how this effects the calorie count. Also, I used skinless chicken, white meat. Anyone have a c Submitted by:
RACHELLEAH2

(5/3/17)
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Made this last night! Excellent. I must admit though I used Chicken breast, swapped the cider vinegar for Bourbon, and used low sodium soy sauce. It was a hit with everyone in the family. Submitted by:
GMCAULAY

(3/9/17)
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Would changing bourbon for brown sugar change anything? Submitted by:
MNABOY

(2/25/17)
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Probably the best recipe I've tried for dark meat chicken. Next time i might try some molasses and lower the sugar. My kids like it and they're pretty finicky. I saw a lot of complaints about it being watery...i think it was made to be better the 2nd time around. After i cooked it i let it sit ov Submitted by:
FAROOQAZIZ

(2/8/17)
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Just had this last night and it is very good. I used frozen chicken breasts instead of thighs. We had it over white rice. It tasted wonderful, bit sweet but also the savory salty taste of the soy sauce came through too. Yummy! Submitted by:
NORAB52GOOD

(1/10/17)
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Will cook this recipe again however won't be using any sugar. It was too sweet for me. I also added some rice. Submitted by:
ROXIGIRL

(12/5/16)
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very good. I substituted coconut sugar and coconut aminos. very tasty. Submitted by:
NMUTT71

(2/15/16)
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If you used the Splenda Brown Sugar would it make ,uch difference in the caloric bottom line? Submitted by:
BACKINNB

(1/14/16)
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Delicious over brown rice. I do double the sauce (I like it saucy) and use chicken breasts and dark brown sugar because that's usually what I have around. That being said- the sauce IS very thin, and I find that it tastes better if you leave it in the fridge for a couple of days first. Submitted by:
VERLOREN1983

(3/4/15)
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This recipe was FAR too sweet for me and my family. It actually made us feel a bit ill. I love the spices and how simple it is to make though. I will try it again without the brown sugar. Submitted by:
SAJA1765

(1/11/15)
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The sauce was very watery. We used a slotted spoon to drain it when serving. I ate as-is to save calories, but the family put BBQ sauce on it because we didn't think it was flavorful enogh. Even our German exchange student, who is accustomed to less-seasoned foods, was dumping BBQ sauce on it. Submitted by:
NANCYANNE55

(3/2/14)
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Thought this was delicious. Looks nothing like the picture, though. To answer another poster's question, yes, after the initial 5-6 hours cooking time is up you need to remove skin and bones. All the fat is present in the sauce, though so I would still include it in calorie/nutrition calculations. Submitted by:
STEWARTB40

(2/27/14)
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Too much sugar for us seniors, alas (nearly 3x our allowed 5 gm per portion) ... shall correct that by greatly reducing apple sauce and brown sugar, using chicken broth instead. I like the idea of adding cornstarch, too. Otherwise, YUM! Submitted by:
MERRIKATE

(2/6/14)
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This is delicious! I cut the soy sauce to only 1 tbsp and used reduced sodium. I also tossed in some sliced onion and green pepper and some baby carrots to cook with it. Whole family loved it! Submitted by:
VELVET_01

(9/25/13)
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Delicious! We substituted 2 slices of bacon for the soy sauce and added a bit more salt, since we have a soy allergy in our house. Will make it again and again! Submitted by:
MRS.CATMAN

(9/3/13)
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Did you remove the skin or is that a given? If you didn't before, did you after the chicken is cooked? I wanted to know it the skin is included in the calorie count. Submitted by:
LOLOMIZZEL

(6/12/13)
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