Crock-Pot Orange Chicken

• 3 whole chicken breasts, halved
• 2/3 c. flour
• 1 tsp. salt
• 1 tsp. nutmeg
• 1/2 tsp. cinnamon
• dash of pepper
• dash of garlic powder
• 2 to 3 sweet potatoes, peeled and cut into 1/4-inch slices
• 1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup
• 1 (4 oz.) can sliced mushrooms, drained
• 1/2 c. orange juice
• 1/2 tsp. grated orange rind
• 2 tsp. brown sugar
• 3 Tbsp. flour
• buttered rice

1. Rinse chicken breasts and pat dry.
2. Combine 2/3 cup of flour with salt, nutmeg, cinnamon, pepper and garlic powder.
3. Thoroughly coat chicken in flour mixture.
4. Place sweet potato slices in bottom of crock-pot.
5. Place chicken breasts on top.
6. Combine soup with remaining ingredients except buttered rice; stir well.
7. Pour soup mixture over chicken breasts.
8. Cover and cook on low setting for 8 to 10 hours (high setting for 3 to 4 hours) or until chicken and vegetables are tender.
9. Serve chicken and sauce over hot, buttered rice.
10. Yields 6 servings (about 3 1/2 quarts).

chicken breasts, flour, salt, nutmeg, cinnamon, pepper, garlic, sweet potatoes, condensed cream, mushrooms, orange juice, orange rind, brown sugar, flour, buttered rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667647 (may not work)