Orange Chicken With Sweet Potatoes

• 3 medium sweet potatoes, peeled and sliced
• 2/3 cup plus 3 tablespoons all-purpose flour, divided
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon pepper
• 4 boneless skinless chicken breast halves (5 ounces each)
• 2 tablespoons butter
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3/4 cup unsweetened pineapple juice
• 2 teaspoons brown sugar
• 1 teaspoon grated orange zest
• 1/2 pound sliced fresh mushrooms
• Hot cooked rice

1. Layer sweet potatoes in a 3-qt. slow cooker. In a large bowl, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
2. In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned. Arrange chicken over sweet potatoes.
3. 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 for 3-4 hours or until meat is tender and potatoes are tender. Serve with rice.

sweet potatoes, flour, salt, onion powder, ground nutmeg, ground cinnamon, pepper, chicken breast halves, butter, condensed cream, pineapple juice, brown sugar, orange zest, mushrooms, rice

Taken from www.tasteofhome.com/recipes/orange-chicken-with-sweet-potatoes/ (may not work)