Slow Cooker Maple-Orange Chicken with Acorn Squash and Sweet Potatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 349.9
  • Total Fat: 1.9 g
  • Cholesterol: 41.6 mg
  • Sodium: 665.5 mg
  • Total Carbs: 65.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 20.8 g

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Number of Servings: 4


    1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
    2 sweet potatoes, peeled and cut into 2-inch pieces
    2 leeks, rinsed and chopped
    4(5-ounce) skinless chicken breast halves (with or without bone)
    Salt and ground black pepper
    1 cup orange marmalade
    1/2 cup reduced-sodium chicken broth
    1/2 cup orange juice
    1 tablespoon hoisin sauce
    1 tablespoon maple syrup

    For the garnish:
    1/4 cup chopped fresh parsley leaves
    1 to 2 tablespoons finely chopped fresh rosemary leaves


Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top Top with parsley and rosemary just before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user KATTIEBUG.

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