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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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


    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


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.
Place sweet potato slices in bottom of CROCK-POT Slow Cooker. Place chicken breasts on top.
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.
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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  • 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

    Was this review helpful?   yes  No
  • I made this exactly to the recipe provided. It did not taste like orange. My whole family said yuk!! Even my teenage son that will eat anything asked me to burn this recipe. If you have tastebuds skip this recipe. - 8/9/15

    Was this review helpful?   yes  No
  • It was fine, but my husband really liked it. - 11/8/13

    Was this review helpful?   yes  No
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