Chicken breasts a l'orange in the crockpot.
1. Rinse chicken breasts and pat dry.
2. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Throughly coat chicken in flour mixture.
3. Place sweet potato slices in bottom of stoneware. Place chicken breasts on top.
4. Combine soup with remaining ingredients except buttered rice; stir well.
5. Pour soup mixture over chicken breasts.
6. 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.
7. Serve chicken and sauce over hot buttered rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (824g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 713 | ||
Calories from Fat: 95 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 127.7mg | 39 % | |
Sodium 1504.4mg | 52 % | |
Potassium 1472.1mg | 39 % | |
Total Carbohydrate 95.3g | 28 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 89g | ||
Protein 56g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 713
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