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Ingredients
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3 ½ cups water
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3 (6 ounce) cans salmon, undrained
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2 cups white rice
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1 (10.75 ounce) can cream of chicken soup
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1 (10.75 ounce) can cream of broccoli soup
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1 tablespoon dill weed
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1 teaspoon lemon pepper
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1 ½ cups frozen peas
Directions
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Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.
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Cook on High for 2 hours.
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Stir peas into the salmon mixture and continue cooking for 1 hour more.
Cook's Note:
This can also be cooked on Low for 6 to 8 hours, again adding the peas for the last hour of cook time.
Nutrition Facts (per serving)
479 | Calories |
11g | Fat |
63g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 479 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 3g | 14% |
Cholesterol 44mg | 15% |
Sodium 1070mg | 47% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 28g | 57% |
Vitamin C 8mg | 8% |
Calcium 242mg | 19% |
Iron 5mg | 27% |
Potassium 416mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.