Ingredients for Orange Chicken With Sweet Potatoes
- 1.5 lbs sweet potatoes, peeled and chopped into 1-inch cubes
- All Purpose Flour
- Salt
- Onion Powder
- Ground Nutmeg
- Ground Cinnamon
- Pepper
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons butter
- Condensed Cream Of Chicken Soup
- Unsweetened Pineapple Juice
- 1/4 cup brown sugar
- Zest of 1 orange
- Fresh Mushrooms
- Cooked Rice
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How to Make Orange Chicken With Sweet Potatoes
- Peel and chop 1.5 lbs sweet potatoes into 1-inch cubes. Layer them in a 3-quart slow cooker.
- In a large resealable plastic bag, combine 2/3 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1.5 lbs boneless, skinless chicken thighs (or breasts), one piece at a time, to the bag. Shake to evenly coat.
- In a large skillet over medium heat, melt 2 tablespoons butter. Cook chicken for 3 minutes per side, or until lightly browned. Set aside.
- Arrange the browned chicken pieces over the sweet potatoes in the slow cooker.
- In a medium bowl, whisk together 1/4 cup all-purpose flour, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup pineapple juice, 1/4 cup brown sugar, and the zest of 1 orange.
- Add 8 ounces sliced mushrooms to the sauce.
- Pour the sauce evenly over the chicken and sweet potatoes in the slow cooker.
- Cover and cook on low for 8 hours, or on high for 3 1/2 to 4 hours, or until the chicken is cooked through (internal temperature of 170°F) and the potatoes are tender.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
51g
Fat
27g
Carbs
19g
