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
Submitted by: CHALIGAL155

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  

Not a bad recipe but a little too much sodium for my diet. Submitted by:

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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. Submitted by:

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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! Submitted by:

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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. Submitted by:

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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. Submitted by:

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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. Submitted by:

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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! Submitted by:

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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. Submitted by:

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Very good...I have made this for years, try cooking the chicken in low sodium chicken broth instead of the water for extra flavor! Submitted by:

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Was very delicious. I added a little garlic salt at the end for a little more flavoring. Submitted by:

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I added peas and carrots and alsoo put some turmeric half teaspoon just to add nice colour , a little of salt ,, taste good not bad at all Submitted by:

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I added a 160 g cebolla/onion cub. 1500 mg of sodium (my bad I know but I don't do bland). I also add frozen veggie to off set the naughty sodium. Came out okay. Let's see if I manage to eat most of it during the week. That is always the test... how much ends up in my stomach versus the trash? Submitted by:

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It was easy to make but I agree it was missing just a little something. I wanted to add salt, but decided not to, so I added some peas. I'm going to try it with the salsa. I will make this again. Submitted by:

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I love how easy this is, and very good tasting. Not to mention, lofat, lo calories, and lots of protien! Submitted by:

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