Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 281.3
Total Fat 5.8 g
Saturated Fat 1.9 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 1.3 g
Cholesterol 80.6 mg
Sodium 688.8 mg
Potassium 454.4 mg
Total Carbohydrate 24.8 g
Dietary Fiber 1.2 g
Sugars 1.5 g
Protein 29.7 g
Vitamin A 0.5 %
Vitamin B-12 7.5 %
Vitamin B-6 35.0 %
Vitamin C 2.3 %
Vitamin D 0.0 %
Vitamin E 1.0 %
Calcium 6.9 %
Copper 4.3 %
Folate 8.8 %
Iron 8.2 %
Magnesium 9.9 %
Manganese 13.6 %
Niacin 69.9 %
Pantothenic Acid 11.7 %
Phosphorus 25.4 %
Riboflavin 6.7 %
Selenium 35.7 %
Thiamin 11.2 %
Zinc 8.1 %
*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 Low-Fat Slow Cooker Chicken and Rice

View the full Low-Fat Slow Cooker Chicken and Rice Recipe & Instructions

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 Low-Fat Slow Cooker Chicken and Rice

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

68 calories of White Rice, long grain, cooked, (0.33 cup)

35 calories of Low Fat Cream of Mushroom Soup, (0.25 cup)

35 calories of Campbell's Cream of Chicken Soup (98% fat free), (0.25 cup)

Nutrition & Calorie Comments  

This sound great delicious & I love all the protein but way too much Salt. Would like it more Homemade (any suggestions in place of the canned soups)
I add vegetables for more nutrition~
I used Healthy Request soups to cut down on the sodium and brown rice instead of white. DH and I enjoyed it and will have it again.
Added onions and carrots. Just used low fat cream of chicken soup and not the mushroom soup.
Not a bad recipe but a little too much sodium for my diet.
It was ok. I cooked rice separately based on other reviews and cooked chicken/garlic in 2 C water, sodium free chicken bullion, Italian seasoning, and onion powder. I think if I make again I'll mix soups with 1 cup water and seasonings and just cook it all together instead of adding soup later.
I threw in chopped carrots, celery, onion to garlic/water/chicken, used half brown, half wild rice, to soups 1/2 c plain non-fat Greek yogurt, 1/2 c non- fat sour cream and 1 c shredded reduced fat cheddar, salt/pepper; topped each serving with toasted whole wheat bread crumbs. Worth the extra cals!
This was good, but it took alot longer to cook the rice plus it mushy. I cooked it on high the entire time. I found it hard to believe it didn't have more calories.
It seemed pretty bland using only the ingredients listed. After cooking, I added a minced celery heart for crunch and flavor, tumeric for color, parsley and lemon pepper seasoning as well as salt and pepper. If I make this again, I'll add minced carrots and peas for color and added flavor.
Looked like mush just like someone else said but tasted great! i made mine with brown rice and it still tasted great, tried one serving with some cheese sprinkled over the top and that was pretty good also. The sodium is a little high however.
I've made this twice. The first time I stuck to the receipe except I used chicken broth (Swansons low sodium). This time I used water and bouillon cubes and cut the amount of uncooked rice, because I wanted it to be a little soupy, and it turned out great both times. Add lots of pepper too. YUM!
This was pretty good. I added tons of black pepper as I like the flavor. It also, even though it had cream soups in it, needed salt. I got alot more than 6 servings too. LOL. It was kinda mushy, but still good. And like other folks, it did take the rice forever to cook. An hour & 45 mins exactly.