Chicken Breasts a L'Orange
Submitted by beth v
Spice-dusted chicken breasts slow-cooked on a bed of sweet potatoes in a creamy orange and mushroom sauce. A hands-off Crock-Pot dinner that fills the house with warmth.
YIELD
6 servingsPREP
25 minCOOK
4 hrsREADY
5 hrsSet this up in the morning, go live your life, and come home to a kitchen that smells like orange zest, cinnamon, and nutmeg mingling with tender slow-cooked chicken.
Chicken breasts get coated in a spiced flour blend, then nestle on top of sliced sweet potatoes in the Crock-Pot.
A creamy sauce built from cream of celery soup, orange juice, fresh zest, brown sugar, and mushrooms gets poured over the top, and everything slow-cooks together until the sweet potatoes are silky and the chicken practically falls apart.
Spoon it all over buttered rice and call everyone to the table.
Kitchen Tips
- Cook on Low for 8 to 10 hours if you’re out all day. The sweet potatoes absorb all that orange-spiced sauce and get incredibly soft.
- Slice the sweet potatoes evenly at about a quarter inch so they cook through at the same rate.
- Freshly grated orange zest makes this. Don’t skip it. The bottled stuff just doesn’t carry the same bright, citrusy punch.
Ingredients
Directions
Rinse chicken breasts and pat dry.
Combine ⅔ cup flour with salt, nutmeg, cinnamon, pepper and garlic powder.
Thoroughly coat chicken in flour mixture.
Place sweet potato slices in bottom of Crock-Pot.
Place chicken breasts on top .
Combine soup with remaining ingredients except rice; stir well.
Pour soup mixture over chicken breasts.
Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.
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