Chicken Breasts A La’Orange

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Servings: 1 Difficulty: Intermediate
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Slow-cooked chicken with sweet potatoes in a creamy, citrus-spiced sauce served over buttered rice
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This slow-cooker dish transforms simple chicken breasts into a tender, flavorful meal bathed in a creamy, orange-kissed sauce. The combination of cream of celery soup, fresh orange juice, and grated rind creates a unique savory-sweet profile, enhanced by warm spices like nutmeg and cinnamon. Sweet potatoes cook gently at the bottom, absorbing the rich flavors and adding a comforting texture. It’s an easy, hands-off dinner that feels special yet requires minimal effort. Perfect for busy weeknights, this recipe delivers a cozy, home-style experience with vibrant citrus notes that cut through the richness of the cream sauce.

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Chicken Breasts A La’Orange

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 37.6

Description

This slow-cooker dish transforms simple chicken breasts into a tender, flavorful meal bathed in a creamy, orange-kissed sauce. The combination of cream of celery soup, fresh orange juice, and grated rind creates a unique savory-sweet profile, enhanced by warm spices like nutmeg and cinnamon. Sweet potatoes cook gently at the bottom, absorbing the rich flavors and adding a comforting texture. It&# 226;ÂÂs an easy, hands-off dinner that feels special yet requires minimal effort. Perfect for busy weeknights, this recipe delivers a cozy, home-style experience with vibrant citrus notes that cut through the richness of the cream sauce.

Ingredients

Directions

  1. Rinse chicken breasts and pat dry with paper towels.
  2. Peel two sweet potatoes and slice them into 1/4-inch thick rounds.
  3. In a small bowl, combine 2/3 cup flour with 1 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 dash pepper, and 1/2 teaspoon garlic powder.
  4. Dredge the chicken breasts in the flour mixture, coating them thoroughly.
  5. Arrange the sweet potato slices in a single layer at the bottom of a slow cooker.
  6. Place the coated chicken breasts on top of the sweet potatoes.
  7. In a separate bowl, combine the cream of celery soup with 1/2 cup orange juice, 1/2 teaspoon grated orange rind, 1 tablespoon brown sugar, and 4 ounces of drained sliced mushrooms. Stir well until smooth.
  8. Pour the soup mixture evenly over the chicken breasts and sweet potatoes.
  9. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and the sweet potatoes are tender.
  10. While the chicken cooks, prepare buttered rice according to package directions.
  11. Serve the chicken and sweet potatoes over the hot buttered rice, spooning the sauce over the top.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 37.6kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 96.8mg5%
Total Carbohydrate 8.1g3%
Dietary Fiber 4.3g18%
Sugars 3.5g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, orange, slow-cooker, crockpot, creamy, sweet-potato, rice, celery-soup, citrus, spiced, comfort-food, weeknight-dinner, easy, main-course, nutmeg, cinnamon
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