Crock-Pot Orange Chicken
A flavorful crock-pot orange chicken dish featuring tender chicken breasts, sweet potatoes, and a zesty orange sauce, perfect for a comforting and easy family meal.
Ingredients
- 3 whole chicken breasts, halved
- 2/3 cup flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon nutmeg ⓘ
- 1/2 teaspoon cinnamon ⓘ
- dash of pepper ⓘ
- dash of garlic powder ⓘ
- 2 to 3 sweet potatoes, peeled and sliced into 1/4-inch pieces ⓘ
- 1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ⓘ
- 1 (4 oz.) can sliced mushrooms, drained ⓘ
- 1/2 cup orange juice ⓘ
- 1/2 teaspoon grated orange rind ⓘ
- 2 teaspoons brown sugar
- 3 tablespoons flour ⓘ
Instructions
- Rinse chicken breasts and pat dry.
- Combine 2/3 cup of flour with salt, nutmeg, cinnamon, pepper, and garlic powder.
- Thoroughly coat chicken in the flour mixture.
- Place sweet potato slices in the bottom of the crock-pot.
- Place the coated chicken breasts on top of the sweet potatoes.
- In a bowl, combine condensed soup, orange juice, orange rind, brown sugar, and 3 tablespoons of flour; stir well.
- Pour the soup mixture over the chicken and sweet potatoes in the crock-pot.
- Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours until chicken and vegetables are tender.
- Serve the chicken and sauce over hot, buttered rice.
Tips & Substitutions
To enhance the flavors, consider marinating the chicken in the orange juice and spices for a few hours before cooking. If you don't have sweet potatoes, regular potatoes or carrots can be used as substitutes. For a gluten-free option, replace the flour with a gluten-free blend. This dish pairs beautifully with buttered rice, making it a comforting meal.
Serving Suggestions
Serve the orange chicken over a bed of hot, buttered rice to soak up the flavorful sauce. A side of steamed green beans or a fresh garden salad complements the dish well, adding color and crunch. This recipe is perfect for family gatherings and pairs nicely with other American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in the microwave or on the stovetop over low heat, adding a splash of broth or water if needed to maintain moisture. Avoid reheating multiple times to preserve the flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Orange Chicken contains roughly 155 calories, with 4g protein, 25g carbohydrates, and 5g fat. It is an excellent source of vitamin D (44% of the Daily Value). Note that it is relatively high in sodium, at 1401mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them beforehand for even cooking. If you're in a rush, you can cook them from frozen; just add an extra hour to the cooking time on low or 30 minutes on high.
What can I substitute for the cream of celery soup?
If you don't have cream of celery soup, you can use cream of chicken soup or even homemade cream sauce. For a healthier option, consider blending silken tofu with seasonings to create a creamy base.
How can I make this dish spicier?
To add some heat, incorporate red pepper flakes or a diced jalapeño into the soup mixture. Additionally, you can serve the finished dish with hot sauce on the side for those who enjoy a spicy kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).