2/3 cup plus 3 Tablespoons all purpose flour, divided
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon onion powder
1/8 teaspoon black pepper
6 chicken breasts
3 sweet potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup pineapple juice
1/4 pound mushrooms, sliced
2 teaspoons brown sugar
1/2 teaspoon grated orange peel
Hot cooked rice
Slow Cooker 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, remaining 3 Tablespoons of 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.
Makes 6 servings.
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