Low-Fat Slow Cooker Chicken and Rice

90SHARES
Low-Fat Slow Cooker Chicken and Rice

3.7 of 5 (55)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.3
  • Total Fat: 5.8 g
  • Cholesterol: 80.6 mg
  • Sodium: 688.8 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 29.7 g

View full nutritional breakdown of Low-Fat Slow Cooker Chicken and Rice calories by ingredient
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Introduction

Easy and filling...no mess! Easy and filling...no mess!
Number of Servings: 6

Ingredients

    3 boneless skinless chicken breast
    2 cup (uncooked) white rice
    1 can low-fat cream of chicken soup
    1 can low-fat cream of mushroom soup
    1 tbsp minced garlic

Tips

If you like jalapenos, they taste great on the side!


Directions

In a slow cooker, cook your chicken breast and garlic on high, for 4-6 hours in 4.5 cups water. When chicken is done, shred and put back in cooker( do not drain water) . Add rice and let cook for 20-30 min or until rice is done. When rice is done, add soup and let cook for 15 more minutes. Makes 6 one-cup servings.

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Member Ratings For This Recipe


  • Very Good
    16 of 16 people found this review helpful
    I used brown rice (didn't have white) and made a few adjustments. I uped the garlic, added sliced onion, and lemon pepper seasoning. I also threw in some peas and carrots for added veges. Turned out delicious! Will make again for sure. Thanks for posting! - 1/7/09

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  • Good
    15 of 15 people found this review helpful
    It looks like mush, but tastes pretty good. My rice also took FOREVER to cook; I'll cook it separately next time. I also got 9-10 servings instead of 6. I added some broccoli&cauliflower, but I think peas would have tasted better. - 7/20/09

    Reply from CHALIGAL155 (7/20/09)
    Sorry the rice took so long..did you keep the cooker on high?


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  • Very Good
    6 of 7 people found this review helpful
    i added mixed veggies which made it even tastier. loved it. - 8/5/09

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  • Good
    5 of 6 people found this review helpful
    Made today
    Added a little rosemary chicken season and some lemon juice.
    Also I use 2 cans of cream of chicken soup, cuz I cant have mushroom soup. I put it in a baking dish added some mozz cheese to the top of half of it for the kids and melted in a heated oven of 400 for about 8 minutes.
    - 7/8/09

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  • Incredible!
    5 of 6 people found this review helpful
    My family LOVED it!! I used instant rice instead of regular rice (got home late) but it was wonderful!! Thanks!! - 4/6/08

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