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Orange Chicken with Sweet Potatoes

 Orange Chicken with Sweet Potatoes
Orange peel and pineapple juice lend a fruity flavor to this super chicken and sweet potato combo. Served over rice, this appealing entree is bound to win you compliments. —Vicki Smith, Okeechobee, Florida
4 ServingsPrep: 25 min. Cook: 3-1/2 hours


  • 3 medium sweet potatoes, peeled and sliced
  • 2/3 cup plus 3 tablespoons all-purpose flour, divided
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pepper
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup unsweetened pineapple juice
  • 2 teaspoons brown sugar
  • 1 teaspoon grated orange peel
  • 1/2 pound sliced fresh mushrooms
  • Hot cooked rice


  • 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, pineapple

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Orange Chicken with Sweet Potatoes (continued)

Directions (continued)

  • juice, brown sugar and orange peel until blended. Add mushrooms;
  • pour over chicken. Cover and cook on low for 3-4 hours or until meat
  • is tender and potatoes are tender. Serve with rice. Yield: 4
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.