You are here

Orange Chicken With Sweet Potatoes

the.instructor's picture
  Sweet potatoes 3 Medium, peeled and sliced
  All purpose flour 13 2⁄3 Tablespoon, divided (2/3 Cup Plus 3 Tablespoons)
  Salt 1 Teaspoon
  Onion powder 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Pepper 1 Teaspoon
  Boneless skinless chicken breast halves 20 Ounce (4 Pieces, 5 Ounce Each)
  Butter 2 Tablespoon
  Canned condensed cream of chicken soup 10 3⁄4 Ounce, undiluted (1 Can)
  Unsweetened pineapple juice 3⁄4 Cup (12 tbs)
  Brown sugar 2 Teaspoon
  Grated orange peel 1 Teaspoon
  Sliced fresh mushrooms 1⁄2 Pound
  Hot cooked rice 2 Cup (32 tbs)

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

Recipe Summary

Side Dish
Slow Cooked

Rate It

Your rating: None
Average: 3.9 (17 votes)