Maple-Orange Chicken with Acorn Squash & Sweet Potatoes

Maple-Orange Chicken with Acorn Squash & Sweet Potatoes

For Sunday lunch this past week, I fixed this delicious crock pot dinner for my family. It was delicious and enjoyed by all. The fall vegetables were a wonderful addition to the chicken and the sauce was just “different” enough to be special but not so different that we wouldn’t be able to enjoy it again and again. We enjoyed it with the Pear, Apple, and Cranberry Crisp recipe I will share with you next week, completing the perfect fall meal!

1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves

Place squash, sweet potatoes, and leeks in a slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker.

In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve chicken breast halves with squash and potatoes on the side and extra sauce spooned over top. Top with parsley and rosemary just before serving.

Recipe from: Food Network

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  1. Ellen,

    This was the PERFECT FALL DISH!! So delicious, and I can’t wait to have it again sometime! It was super — thanks for posting!

    Amanda Criss