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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 239.1
  • Total Fat: 2.5 g
  • Cholesterol: 70.4 mg
  • Sodium: 705.1 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 30.0 g

View full nutritional breakdown of Crock Pot Chicken Breasts A L'Orange calories by ingredient
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Crock Pot Chicken Breasts A L'Orange

Submitted by: LUCYSMOM09
Crock Pot Chicken Breasts A L'Orange

Introduction

This is so easy to make and taste wonderful. I made it with Uncle Bens Long Grain Wild Rice. This is so easy to make and taste wonderful. I made it with Uncle Bens Long Grain Wild Rice.
Number of Servings: 8

Ingredients

    4 chicken breasts cut in half
    1/2 cup flour
    3 Tablespoons flour
    1 teaspoon salt
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    dash black pepper
    dash garlic powder
    2 lg sweet potatoes, peeled and cut into 1/4-inch slices
    1 can (103/4-oz) condensed cream of celery or cream of chicken soup
    1 can (4-oz) sliced mushrooms, drained
    1/2 cup orange juice
    2 teaspoons brown sugar
    1/2 teaspoon grated orange peel

Directions

Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, netmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture.
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Place sweet potato slices in bottom of CROCK-POT Slow Cooker. Place chicken breasts on top.
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Combine soup with mushrooms, orange juice, brown sugar, orange peel and remaining 3 Tablespoons flour; stir well. Pour soup mixture over chicken breasts. Cover and cook on Low 8 to 10 hours or on High 3 to 4 hours or until chicken and vegetables are tender.
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Serve chicken and sauce over hot buttered rice or egg noodles.

Number of Servings: 8

Recipe submitted by SparkPeople user LUCYSMOM09.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    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. - 1/17/10

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  • It was fine, but my husband really liked it. - 11/8/13

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  • I just made this for dinner tonight - and my french husband liked it very much !! i saved it for future dinners- ty for sharing , merci - 12/10/12

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  • This had a weird flavor, it was ok but I wouldn't make it again. - 8/6/12

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  • Tried this last night...a little bit too "orange" for me (and love oranges!) I think next time I'll cut down a few parts...tried with long grain wild rice and loved that part of it! - 7/22/12

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  • 6 ww pts - 3/20/12

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  • 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. - 2/12/12

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  • Not highly seasoned enough for us, but good in general. Will play a little with the seasonings. - 11/1/11

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  • I am eating this as I type and I will definitely make it again! Many crockpot recipes are kind of heavy, but this wasn't at all. As good as it was, I think I want to try someone's suggestion of adding some ginger, and also more orange peel to give it more orange flavor. - 4/10/11

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  • I like all the ingredients in this recipe. Together, however, they don't really work. - 4/2/11

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  • This recipe is originally from the 1970's Rival Crockpot Cookbook & Manual. I made it Monday, then found it on here, thankfully. Loved it! I used BOTH cans of soup & plan on that again plus using more chicken breasts. I used only 3 & me and the hubby & I were fighting over the last one!! - 2/2/11

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  • This was great! Everyone loved it. - 10/22/10

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  • I made this last night for dinner. I thought it was pretty good. My mom loved it and so did my 2 yr old daughter. Im sure my mom will have me make this again. - 7/16/10

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  • Did not like this one at all. Think it was the cinnamon & nutmeg more than anything else. Just didn't taste right. - 6/26/10

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  • If you don't want to taste the flour, saute the chicken before putting it into the crock pot. - 4/25/10

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  • This was a very unique taste--one that I can't say I have had before and I didn't care for it too much. My husband liked it fine. - 2/1/10

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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! - 1/26/10

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  • I can't wait to make this, I used to make orange chicken in the oven all the time, think I'll add a can of oranges though too. - 1/17/10

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  • It's strange that everyone liked this but two, It's hard to know what to expect. I would like to try it though and was wondering if baking it instead would be an option. Maybe that would eliminate the flour taste someone commented on. - 11/20/09

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  • I don't plan to make this again. We threw away the sweet potatoes,. The chicken was salvageable, tender, as crock pots tend to do, but the flavor is not so good. - 10/25/09

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  • i didn't like this at all. i couldn't eat it. my friend, however, ate all of it over the course of two days. so maybe it just was not my taste. - 9/4/09

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  • I love this recipe! We make it all the time! We don't even make the rice... I especially love the sweet potatoes this way. I'm thinking of just making sweet potatoes without the chicken for a nice side dish. - 7/4/09

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  • This recipe was wonderful. I will make it again. My husband and children loved it also. Definately a keeper. - 5/28/09

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  • Made it for dinner last night. It was good but could have used more flavor. May try to "spice" it up next time. - 3/12/09

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  • A little too sweet for me, but the fam loved it. Kudos! - 3/8/09

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