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

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  

This sounds good but I will have to reduce the amount of sodium as my hubby and I are both on low sodium meal plans.
Good flavor. Also added ginger to the spice palette. Did not use the brown sugar. Felt the orange juice added enough sugar. Family enjoyed it!
I used 98% Fat Free and 45% less Sodium cream of chicken soup and omitted the added salt...reducing the sodium intake per serving to just 201mg. I added in fresh cloves of garlic instead of the garlic powder and added in 1/4 tsp of oregano. Tastes good and is easy to make.
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.
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!
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.
Much too much Sodium!