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Nutrition Facts

  Servings Per Recipe: 8
  Serving Size: 1 serving

Amount Per Serving
  Calories 239.1
  Total Fat 2.5 g
      Saturated Fat 0.8 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 0.7 g
  Cholesterol 70.4 mg
  Sodium 705.1 mg
  Potassium 568.3 mg
  Total Carbohydrate 22.3 g
      Dietary Fiber 2.7 g
      Sugars 4.5 g
  Protein 30.0 g
  Vitamin A 56.7 %
  Vitamin B-12 7.2 %
  Vitamin B-6 40.5 %
  Vitamin C 21.6 %
  Vitamin D 0.0 %
  Vitamin E 3.1 %
  Calcium 4.9 %
  Copper 11.6 %
  Folate 6.1 %
  Iron 12.6 %
  Magnesium 10.5 %
  Manganese 17.2 %
  Niacin 70.4 %
  Pantothenic Acid     17.9 %
  Phosphorus     27.2 %
  Riboflavin 12.6 %
  Selenium 33.3 %
  Thiamin 14.7 %
  Zinc 8.0 %

*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 Crock Pot Chicken Breasts A L'Orange

View the full Crock Pot Chicken Breasts A L'Orange Recipe & Instructions
Submitted by: LUCYSMOM09

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 Crock Pot Chicken Breasts A L'Orange

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

41 calories of Sweet potato, cooked, baked in skin, without salt, (0.25 large)

27 calories of Flour, white, (0.06 cup)

26 calories of Condensed Soup Chicken, (0.16 cup)

8 calories of Sliced button mushrooms (NFP), (0.50 oz)

7 calories of Orange Juice, (0.06 cup)

4 calories of Brown Sugar, (0.25 tsp packed)

2 calories of Nutmeg, ground, (0.13 tsp)

0 calories of Cinnamon, ground, (0.06 tsp)

0 calories of Salt, (0.13 tsp)

Nutrition & Calorie Comments  

I also used fresh mushrooms instead of the can and also replaced the soup with Campbell's low sodium. This recipe did specify weather it called for whole bone in chicken breast or deboned ones and I tried it with the whole thing. Harder to break down into servings and the skin added too much fat. Submitted by:

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I made this recipe using 8 oz fresh mushrooms and a can of Campbell's low fat/low sodium cream of chicken soup to further reduce the sodium. Added more grated orange peel to enchance the orange flavor. This is definately in my recipe box! Submitted by:

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I rather enjoyed this. I modified the recipe a bit though. With the nutmeg and cinnamon, I decided to add a little ginger as well, and I used fresh sliced mushrooms instead of canned (canned always taste too salty to me). I sprinkled crushed red pepper on top of the soup to add a warm afterbite. Submitted by:

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Much too much Sodium! Submitted by:

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