Directions:
- Rinse chicken pieces and pat dry; set aside.
- Combine rice, cream of chicken soup and water in Crock pot.
- Stir well to mix in soup.
- Place chicken pieces in a see-through roasting bag.
- Add onion soup mix and shake the bag to coat the chicken pieces thoroughly.
- Puncture 4-6 holes in the bottom of the bag. Fold top of bag over chicken and place in Crock Pot on top of rice.
- Cover and cook on LOW setting for 8-10 hours.
- Remove chicken to warm platter. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.03 Kcal (2596 kJ) | ||
| Calories from fat | 138.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 24% | |
|---|---|---|---|
| Cholesterol | 891.69mg | 297% | |
| Sodium | 884.88mg | 37% | |
| Potassium | 933.2mg | 20% | |
| Total Carbs | 47.52g | 16% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 65.56g | 131% | |
| Vitamin C | 54.6mg | 91% | |
| Vitamin A | 10.2mg | 340% | |
| Iron | 21mg | 117% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 140.84 Kcal (590 kJ) | ||
| Calories from fat | 31.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 24% | |
|---|---|---|---|
| Cholesterol | 202.54mg | 297% | |
| Sodium | 201mg | 37% | |
| Potassium | 211.97mg | 20% | |
| Total Carbs | 10.79g | 16% | |
| Sugars | 0.2g | 4% | |
| Dietary Fiber | 0.53g | 9% | |
| Protein | 14.89g | 131% | |
| Vitamin C | 12.4mg | 91% | |
| Vitamin A | 2.3mg | 340% | |
| Iron | 4.8mg | 117% | |
| Calcium | 13.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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