Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
  • Calories 167.8
  • Total Fat 5.6 g
  • Saturated Fat 1.2 g
  • Polyunsaturated Fat 0.9 g
  • Monounsaturated Fat 2.7 g
  • Cholesterol 73.2 mg
  • Sodium 127.6 mg
  • Potassium 238.9 mg
  • Total Carbohydrate 0.9 g
  • Dietary Fiber 0.2 g
  • Sugars 0.0 g
  • Protein 27.0 g
  • Vitamin A 1.4 %
  • Vitamin B-12 7.5 %
  • Vitamin B-6 33.5 %
  • Vitamin C 4.9 %
  • Vitamin D 0.0 %
  • Vitamin E 2.3 %
  • Calcium 2.2 %
  • Copper 3.1 %
  • Folate 1.6 %
  • Iron 6.1 %
  • Magnesium 8.9 %
  • Manganese 3.7 %
  • Niacin 66.2 %
  • Pantothenic Acid 9.8 %
  • Phosphorus 23.5 %
  • Riboflavin 6.6 %
  • Selenium 30.4 %
  • Thiamin 5.8 %
  • Zinc 6.5 %
*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 Easy Slow Cooker Lemony Garlic Chicken Breast

View the full Easy Slow Cooker Lemony Garlic Chicken Breast Recipe & Instructions
Submitted by: FLYAWAYFREE

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 Easy Slow Cooker Lemony Garlic Chicken Breast

143 calories of Chicken Breast (cooked), no skin, roasted, (0.50 breast, bone and skin removed)

20 calories of Olive Oil, (0.17 tbsp)

1 calories of Garlic, (0.33 tsp)

1 calories of Pepper, black, (0.17 tsp)

1 calories of Chicken bouillon, (0.17 tsp)

1 calories of Oregano, ground, (0.17 tsp)

1 calories of Lemon juice, (0.17 tbsp)

0 calories of Parsley, (0.08 tbsp)

0 calories of Water, tap, (0.04 cup (8 fl oz))

Nutrition & Calorie Comments  

I prefer chicken stock to boullion. less salt. Submitted by:

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I did this on the stove top, replaced the bouillion /water with low sodium chicken broth, and added mushrooms, and garlic. Instead of brown rice, I cooked up some quinoa and kale, too. Excellent! Submitted by:

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I replaced the water and chicken bouillon granules with low-sodium chicken broth as suggested by another and it turned out great. The picture of this recipe didn't do it justice. Submitted by:

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I was short on time so I cooked it over the skillet. It was delicious but it does need a little more liquid. I also substituted the chicken bouillion granules with one can of low sodium chicken broth. Thanks for a delicous recipe! Submitted by:

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Really Good. I went to a local farm and bought free range, vegetarian fed chicken yesterday morning to cook this recipe. I used chicken broth instead of water and bouillon to reduce the sodium, and added lemon pepper, sliced mushrooms, extra garlic, and a generous spash of white wine. Submitted by:

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Best way I've found to cook up chicken thighs (trimmed most of the fat from precooking). So tender and tasty!
As suggested in other comments, I put carrots on bottom ot AND replaced bouillon/water with good chicken broth.
I also added can of artichoke hearts on top about an hour before serving.
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This was absolutely delicious. I would make double for next time. I added double the garlic and used salt free chicken stock. Submitted by:

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