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Crockpot Orange Chicken Breasts With Sweet Potatoes
4 chicken breasts, halved
10 3/4 ounces cream of celery soup or cream of chicken soup
4 ounces sliced mushrooms, drained
2/3 cup flour
3 tablespoons flour
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons brown sugar
1 dash pepper
1 dash garlic powder
1/2 cup orange juice
1/2 teaspoon orange rind, grated
2 sweet potatoes, peeled, cut in 1/4" slices
buttered rice
Instructions
Layer sweet potatoes in a 3-qt. slow cooker. In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned. Arrange chicken over sweet potatoes.
Place remaining flour in a small bowl. Stir in the soup, orange juice, brown sugar and orange rind until blended. Add mushrooms; pour over chicken.
Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170° and potatoes are tender. Serve with rice.
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