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Orange Chicken with Sweet Potatoes

Orange peel and pineapple juice lend 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
  • Total Time
    Prep: 25 min. Cook: 3 hours
  • Makes
    4 servings

Ingredients

  • 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 zest
  • 1/2 pound sliced fresh mushrooms
  • Hot cooked rice

Directions

  • Layer sweet potatoes in a 3-qt. slow cooker. In a large bowl, combine 2/3 cup flour and seasonings; add chicken, 1 piece at a time, and shake to coat.
  • In a large skillet over medium heat, cook chicken in butter until lightly browned, 3 minutes on each side. Arrange chicken over sweet potatoes.
  • Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange zest until blended. Add mushrooms; pour over chicken. Cover and cook on low until chicken and potatoes are tender, 3-4 hours. Serve with rice.
Nutrition Facts
1 serving: 575 calories, 15g fat (6g saturated fat), 100mg cholesterol, 1276mg sodium, 73g carbohydrate (23g sugars, 8g fiber), 37g protein.

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