Crock Pot Chicken Breasts A L'Orange

Crock Pot Chicken Breasts A L'Orange

3.5 of 5 (27)
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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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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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  • Great - 10/17/19

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  • This sounds like something my whole family will enjoy. I will definitely be making it for the family potluck. - 11/29/18

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  • very good - 5/21/18

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  • 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. - 3/12/18

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