· 3 chicken breasts, halved
· 10 3/4 ounces cream of celery soup, or cream of chicken
· 4 ounces sliced mushrooms, drained
· 2/3 cup flour
· 3 tablespoons flour
· 1 teaspoon salt
· 1 teaspoon nutmeg
· 1/2 teaspoon cinnamon
· 2 teaspoons brown sugar
· 1 dash pepper
· 1 dash garlic powder
· 1/2 cup orange juice
· 1/2 teaspoon orange rind, grated
· 2 sweet potatoes, peeled, cut in 1/4" slices
· buttered rice
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on low heat for 8 to 10 hours or on high setting for 3 to 4 hours, or until chicken and vegetables are tender. Cook rice separately. Serve over hot buttered rice.
· 10 3/4 ounces cream of celery soup, or cream of chicken
· 4 ounces sliced mushrooms, drained
· 2/3 cup flour
· 3 tablespoons flour
· 1 teaspoon salt
· 1 teaspoon nutmeg
· 1/2 teaspoon cinnamon
· 2 teaspoons brown sugar
· 1 dash pepper
· 1 dash garlic powder
· 1/2 cup orange juice
· 1/2 teaspoon orange rind, grated
· 2 sweet potatoes, peeled, cut in 1/4" slices
· buttered rice
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on low heat for 8 to 10 hours or on high setting for 3 to 4 hours, or until chicken and vegetables are tender. Cook rice separately. Serve over hot buttered rice.
