Orange Chicken With Sweet Potatoes
|Sweet potatoes||3 Medium, peeled and sliced|
|All purpose flour||13 2⁄3 Tablespoon, divided (2/3 Cup Plus 3 Tablespoons)|
|Onion powder||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Boneless skinless chicken breast halves||20 Ounce (4 Pieces, 5 Ounce Each)|
|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.