Ingredients
3 medium sweet potatoes, peeled and sliced2/3 cup plus 3 tablespoons all-purpose flour, divided1 teaspoon salt1 teaspoon onion powder1 teaspoon ground nutmeg1 teaspoon ground cinnamon1 teaspoon pepper4 boneless skinless chicken breast halves (5 ounces each)2 tablespoons butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3/4 cup unsweetened pineapple juice2 teaspoons brown sugar1 teaspoon grated orange zest1/2 pound sliced fresh mushroomsHot cooked rice
Preparation
Layer sweet potatoes in a 3-qt. slow cooker. In a large bowl, combine 2/3 cup flour and seasonings; add chicken, 1 piece at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in butter until lightly browned, 3 minutes on each side. Arrange chicken over sweet potatoes.
Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange zest until blended. Add mushrooms; pour over chicken. Cover and cook on low until chicken and potatoes are tender, 3-4 hours. Serve with rice.
