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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 272.8
  • Total Fat: 2.3 g
  • Cholesterol: 98.6 mg
  • Sodium: 296.5 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 40.2 g

View full nutritional breakdown of Mandarin Chicken Breasts, lower sodium calories by ingredient
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Mandarin Chicken Breasts, lower sodium

Submitted by: DONNAC228

Introduction

Crock pot meal. For 3-6 Qt pot.
We all liked this a lot. .Since making this I changed the ketchup to low sodium, haven't tried it yet. Using regular ketchup puts the sodiun at 481mg/serving.
Crock pot meal. For 3-6 Qt pot.
We all liked this a lot. .Since making this I changed the ketchup to low sodium, haven't tried it yet. Using regular ketchup puts the sodiun at 481mg/serving.

Number of Servings: 8

Ingredients

    3 lb boneless, skinless chicken breasts
    1 med. red bell pepper
    1 yellow onion
    1/2 cup chicken broth (I use low sodium)
    1/2 cup orange juice
    1/2 cup low sodium ketchup
    2 Tbsp soy sauce, low sodium
    1 Tbsp molasses
    1 Tbsp prepared mustard
    1/2 tsp garlic powder
    1 11oz can Mandarin Oranges
    2 tsp flour

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Directions

Place chicken is slow cooker. Combine broth, juice, ketchup, soy sauce, molasses, mustard, garlic powder in a bowl, stir till well combined. Pour mixture over chicken. Add onions and green peppers. You can also add 1 cup of fresh or frozen peas if you wish. Cover and cook on low 6-8 hours.

30 min before serving,remove chicken and vegetables from the cooker. Measure 1 cup liquid from the cooker, discard remaining liquid. Put the 1 cup of liquid in a sauce pan, bring that to a boil. Drain the oranges, reserve 1 Tbsp of that juice to mix with the flour, then add it to the boiling liquid. Stir in the oranges. Put chicken and veggies back into cooker, pour sauce over it, cover and cook for 30 minutes.

I did not discard the left-over liquid as the recipe says, because it looked too good to throw away, and there was about a cup left, so I just doubled the sauce and was glad I did. I served it with brown rice.

Number of Servings: 8

Recipe submitted by SparkPeople user DONNAC228.






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