Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 202.7
  • Total Fat 3.8 g
  • Saturated Fat 0.9 g
  • Polyunsaturated Fat 1.0 g
  • Monounsaturated Fat 1.1 g
  • Cholesterol 71.6 mg
  • Sodium 124.3 mg
  • Potassium 880.2 mg
  • Total Carbohydrate 22.2 g
  • Dietary Fiber 4.2 g
  • Sugars 2.7 g
  • Protein 20.6 g
  • Vitamin A 68.7 %
  • Vitamin B-12 5.3 %
  • Vitamin B-6 34.0 %
  • Vitamin C 38.1 %
  • Vitamin D 6.9 %
  • Vitamin E 2.9 %
  • Calcium 5.9 %
  • Copper 15.9 %
  • Folate 11.4 %
  • Iron 14.1 %
  • Magnesium 13.9 %
  • Manganese 15.6 %
  • Niacin 40.9 %
  • Pantothenic Acid 20.1 %
  • Phosphorus 25.0 %
  • Riboflavin 22.1 %
  • Selenium 22.4 %
  • Thiamin 13.9 %
  • Zinc 15.1 %
*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 Slow Cooker Chicken Stew

View the full Slow Cooker Chicken Stew 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 Slow Cooker Chicken Stew

103 calories of Chicken Thigh, (1.25 thigh, bone and skin removed)

59 calories of Potato, raw, (0.50 small (1-3/4" to 2-1/2" dia.))

11 calories of Carrots, raw, (0.38 large (7-1/4" to 8-1/2" long))

8 calories of Mushrooms, fresh, (0.38 cup, whole)

7 calories of Onions, raw, (0.13 large)

4 calories of Celery, raw, (0.38 stalk, large (11"-12" long))

1 calories of Garlic powder, (0.13 tsp)

1 calories of Pepper, black, (0.13 tsp)

1 calories of Oregano, ground, (0.13 tsp)

1 calories of Thyme, ground, (0.13 tsp)

0 calories of Basil, (0.13 tsp)

0 calories of Bay Leaf, (0.13 tsp, crumbled)

0 calories of Marjoram, dried, (0.13 tsp)

0 calories of Lemon juice, (0.04 tbsp)

0 calories of Water, tap, (0.50 cup (8 fl oz))

Nutrition & Calorie Comments  

loved it. Used low sodium chicken broth, reduced the potatoes (I'm diabetic), upped the carrots, upped the mushrooms, used southwest corn mix, and added a half cup of barley. Awesome.. Submitted by:

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Overall a great recipes, however, I used broth and pre browned the meat to ensure a good depth of flavour. The seasonings were fantastic and sufficient, but if you were using just water I would say some salt or bullion cubes would be required, thus the 4 star rating. With these changes, 5 stars Submitted by:

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I made this (after reading reviews) with low-sodium chicken broth, but it was still a bit bland for me and my fiancÚs' tastes.

Cue Buffalo Style Tabasco. Viola! Buffalo chicken stew, without adding any calories!
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I used homemade chicken broth in place of the water, but found the recipe to be kind of bland as-is. We ended up adding a lot more salt and pepper and some sriracha to give it more flavor. With the modifications, it turned out pretty good. Submitted by:

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read other comments that recipe was bland so I added a packet of low sodium taco mix for flavor and 1/2 cup of brown rice to make it a complete meal...flavor was very good, quick easy recipe that is a complete meal we will have it again Submitted by:

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This is a very good soup, but you must add something (I added a roux) to make it a stew. I also used 1 tablespoon instead of teaspoons of the seasonings and added seasoned salt to make the flavor to our liking. Submitted by:

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Love love loved it. I will say it turned out to be more soupy than stew like but was over all delicious. I used low sodium broth instead of the water with lemon. Submitted by:

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I liked this recipe and will definitely try it again. I substituted no-salt-added chicken stock for half of the water. The next time, I'll probably just use stock, because it was a little bland. I forgot to add the lemon juice at the beginning, but I think I prefer it at the end. Submitted by:

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I ake this with no white potatoes and I use mashed sweet poataoes I always have on hand in the freezer to thicken the both. I always sautee the chicken pieces and the onion to get more flavor. We adjusted to low sodium for medical issues and now lower sodium leaves the true flavor to enjoy. Submitted by:

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Made this recipe today. I used College Inn Culinary Broth w/White Wine & Herbs instead of the water. It needed some salt, but otherwise it tasted good. Hubby liked it but thinks I should thicken the broth so it's more like a stew. As is, it seems more like a soup. Submitted by:

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This was good. I used low sodium, real low fat broth instead of water and cooked it overnight and my husband and I ate it for breakfast! Submitted by:

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Great receipe, 2nd time making it. My grandduaghter ate at least 8 bowls and I sent some home with her, lol. I did use the low sodium chicken broth instead of water and didn't use mushrooms this time, a little less pepper and shredded the chicken instead of cubed. Will make it again for sure. Submitted by:

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I used low salt chicken broth instead of water and added about 1.5 TBS chicken base. It was very good, EXCEPT too much pepper. Will make it again with about 1/4 tsp of pepper. Submitted by:

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I love using my slow cooker, but this dish did not cut it. I used 1/2 chicken broth, 1/2 water, added some xtra veges, & used 2 red/2 white potatoes. VERY BLAND. No flavor at all. Way too much broth. I added a can of roasted dice tomatoes & lots of salt but it was still flavorless. Won't make again Submitted by:

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Can someone tell me how big a serving is? I find it hard to figure that one out. Tell me calories per serving, but how big is the serving? Submitted by:

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