Crockpot Orange Chicken with Sweet Potatoes

By shelliec

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

Preparation

Step 1

Layer sweet potatoes in a 3-qt. slow cooker. In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.

In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned. Arrange chicken over sweet potatoes.

Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange peel until blended. Add mushrooms; pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170° and potatoes are tender.

Serve with rice.