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Pineapple Chicken and Sweet Potatoes (Crock Pot)

Pineapple Chicken and Sweet Potatoes (Crock Pot) created by jswinks

Taken from the "Slow Cooker and More" cookbook.

Ready In:
8hrs 15mins
Serves:
Units:

ingredients

directions

  • Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder and black pepper in large bowl.
  • Thoroughly coat chicken in flour mixture.
  • Place sweet potatoes on bottom of slow cooker.
  • Top with chicken.
  • Combine soup, juice, mushrooms, 3 tbs flour, sugar and orange peel in small bowl; stir well.
  • Pour soup mixture into slow cooker.
  • Cover and cook on low 8 to 10 hours or on high 3 to 4 hours.
  • Serve chicken and sauce over rice or noodles.
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RECIPE MADE WITH LOVE BY

@jonesies
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@jonesies
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"Taken from the "Slow Cooker and More" cookbook."
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  1. TheNovakFamily
    This was alright. The chicken was sort of bland. I don't think we will make this again though
    Reply
  2. KitchenKelly
    Excellent! I loved this! I omitted the mushroom because no one in my family cares for it and the onion powder because I didn't have any I agree with another reviewer who said the flour mixture was too much-probably would only need to make half next time. Also used the fat free soup to make it more healthy--but its so healthy already! I would also recommend slicing the potatoes quite thick if you want them to remain in tact, otherwise they become complete mush but if you like them that way theres no problems! so flavourful and easy-this will be a regular in my house! thanks!
    Reply
  3. jswinks
    Pineapple Chicken and Sweet Potatoes (Crock Pot) Created by jswinks
    Reply
  4. jswinks
    The flavor of the sweet potatoes on this was great! The chicken was a little bland for our taste, but all in all it was a good meal. Would be especially good 'comfort food' on a rainy winter day. May even add pineapple tidbits next time or just use the recipe minus the chicken and cook the potatoes like this.
    Reply
  5. Clarely
    I found this exact recipe in a different cookbook, but I love it. It's easy, and though the flavors sound like an odd mix, it's really tasty. I make it every few months--a batch is cooking up at home right now, actually. I use canned mushrooms, and don't use the orange peel becasue I didn't have any on hand the first time I made it, and I liked it. I use the 98% fat free and reduced sodium soup which makes it even more healthful. One thing I'll try next time is to cut the flour, nutmeg and cinnamon used in coating the chicken to at least 1/2 what the recipe calls for because I always have ended up with tons left over and hate wasting my spices. I serve this over brown rice, and it's great. I freeze leftovers for lunch too, and it's still yummy.
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