Orange Chicken With Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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You'll love the fruity taste of this chicken and sweet potato combo. You will also the love the ease of preparing it in a slow cooker. Serve over rice. Ingredients:
3 medium sweet potatoes, peeled and sliced |
2/3 cup all-purpose flour, 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 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
3/4 cup unsweetened pineapple juice |
2 teaspoons brown sugar |
1 teaspoon grated orange peel |
1/2 lb sliced fresh mushrooms |
hot cooked rice |
Directions:
1. Layer sweet potatoes in a 3-quart slow cooker.
2. In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
3. In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned.
4. Arrange chicken over sweet potatoes.
5. Place remaining flour in a small bowl.
6. Stir in the soup, pineapple juice, brown sugar and orange peel until blended.
7. Add mushrooms; pour over chicken.
8. Cover and cook on low for 3 1/2 to 4 hours on high, 8 on low or until a meat thermometer reads 170* and potatoes are tender.
9. Serve with rice.
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