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    You are in: Home / Recipes / Maple-Orange Chicken With Acorn Squash and Sweet Potatoes Recipe
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    Maple-Orange Chicken With Acorn Squash and Sweet Potatoes

    Maple-Orange Chicken With Acorn Squash and Sweet Potatoes. Photo by Martha Cooks!

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    KelBel's Note:

    From food tv show "Quick Fix Meals with Robin Miller". A slow cooker meal that has a lot of flavor and color. A complete meal in one pot.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker.
    2. 2
      In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables.
    3. 3
      Cover and cook on LOW for 4 hours or on HIGH for 2 hours.

    Ratings & Reviews:

    • on October 06, 2009

      45

      I made this pretty much as written, except that I braised the leeks and chicken in a bit of oil before putting them in the pot, for softer flavor and because I hate that pasty white look of poached chicken. I used breast, not thighs, because that's what I had, and added them to the pot with 2 hours left to go. Next time I'll use thighs; they are definitely better for slow cooking. I'll also use butternut squash for ease of peeling: no discernable flavor difference to me. The sauce was great, I served with brown rice and it was a big hit.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2008

      35

      I saw this also on Food TV. She didn't peel the acorn squash on the show. But, the recipe on FoodNetwork.com also says to peel the squash. That was the one thing that made me hate preparing this meal. It was a TOTAL beast to prepare the squash. The squash and the sweet potatoes ended up tasting very similar. So, I think that next time I'll either leave the peel on the cubes or just go with sweet potato. I started with frozen chicken breasts and went on low for 5 hours. I should have gone with 4 hours because I think that the extra time dried out the chicken. I would go with 3 hours if I started with thawed chicken. I would also add more salt to bring out the flavors. I took the liquid and boiled it with a cornstarch slurry to thicken it. The sauce was delicious over everything. 2 leeks was way too much for my taste. This dish would be fine with just one. I debated whether to give 3 or 4 stars. This would be a 4 star for sure with the changes made. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2008

      45

      This dish was very delicious, but there was way too much sauce. Next time I make this (and I will definitely be making this again!), I'll probably halve the liquids. I was able to take the leftover liquid and braise some additional chicken thighs. The veg to chicken ratio was rather high, but that may be due to the size of my sweet potatoes and squash. Still, an amazingly tasty crockpot dish!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Maple-Orange Chicken With Acorn Squash and Sweet Potatoes

    Serving Size: 1 (407 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 425.7
     
    Calories from Fat 44
    10%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 94.2 mg
    31%
    Sodium 231.1 mg
    9%
    Total Carbohydrate 73.8 g
    24%
    Dietary Fiber 4.0 g
    16%
    Sugars 47.3 g
    189%
    Protein 25.2 g
    50%

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