Orange Chicken With Sweet Potatoes

You'll love the fruity taste of this chicken and sweet potato combo. You will also the love the ease of preparing it in a slow cooker. Serve over rice.

• Ready In: 3 hrs 20 mins
• Serves: 4

Ingredients

• 3  medium sweet potatoes, peeled and sliced
• 2⁄3 cup all-purpose flour, 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 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 3⁄4 cup  unsweetened pineapple juice
• 2  teaspoons brown sugar
• 1  teaspoon  grated  orange peel
• 1⁄2 lb  sliced fresh mushrooms
•  hot cooked rice

Directions

1. Layer sweet potatoes in a 3-quart slow cooker.
2. In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
3. In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned.
4. Arrange chicken over sweet potatoes.
5. Place remaining flour in a small bowl.
6. Stir in the soup, pineapple juice, brown sugar and orange peel until blended.
7. Add mushrooms; pour over chicken.
8. Cover and cook on low for 3 1/2 to 4 hours on high, 8 on low or until a meat thermometer reads 170* and potatoes are tender.
9. Serve with rice.