Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 177.5
  • Total Fat 4.1 g
  • Saturated Fat 1.2 g
  • Polyunsaturated Fat 0.9 g
  • Monounsaturated Fat 1.3 g
  • Cholesterol 72.4 mg
  • Sodium 240.3 mg
  • Potassium 471.9 mg
  • Total Carbohydrate 7.3 g
  • Dietary Fiber 2.1 g
  • Sugars 1.5 g
  • Protein 27.2 g
  • Vitamin A 33.4 %
  • Vitamin B-12 7.5 %
  • Vitamin B-6 35.3 %
  • Vitamin C 19.0 %
  • Vitamin D 0.0 %
  • Vitamin E 2.3 %
  • Calcium 4.9 %
  • Copper 8.5 %
  • Folate 4.7 %
  • Iron 9.8 %
  • Magnesium 11.0 %
  • Manganese 5.0 %
  • Niacin 66.1 %
  • Pantothenic Acid 10.5 %
  • Phosphorus 25.2 %
  • Riboflavin 7.8 %
  • Selenium 29.7 %
  • Thiamin 7.3 %
  • Zinc 7.2 %
*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 Salsa Chicken

View the full Slow Cooker Salsa Chicken Recipe & Instructions
Submitted by: CHEF_MEG

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 Salsa Chicken

137 calories of Chicken Breast (cooked), no skin, roasted, (4 ounces)

9 calories of Salsa, (0.13 cup)

8 calories of Onions, raw, (0.13 cup, chopped)

8 calories of Sour Cream, reduced fat, (0.38 tbsp)

7 calories of Canned Low Sodium Diced Tomatoes, (0.13 cup)

6 calories of Chef Meg's Taco Seasoning, (0.75 tsp)

3 calories of Carrots, raw, (0.06 cup, grated)

1 calories of Celery, raw, (0.06 cup, diced)


Nutrition & Calorie Comments  

add lowfat mozzarella on top Submitted by:
CHERIRIDDELL

(4/17/17)
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this looks really yummy and I am sure that with homemade salsa I can reduce the sodium even more. Thanks for sharing Submitted by:
4LMHJCR

(4/16/17)
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Made the recipe as is, left out the sour cream, rolled it up in a flour tortillas with lettuce and little cheese and low fat ranch dressing . Submitted by:
97MONTY

(3/23/17)
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Love the original recipe! Changing the salsa varies the recipe. I've used peach mango, pineapple, bean, as well as regular chunky salsas. My adult sons make it also for quick, easy, delicious protein that they eat plain or over brown, jasmine rice or quinoa. Can't wait to try this variation. Submitted by:
LONBATT

(7/11/16)
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