Orange Chicken With Sweet Potatoes Recipe
Summary
Ingredients
| Sweet potatoes | 3 Medium, peeled | |
| 2/3 cup plus 3 tablespoons all-purpose flour, divided | ||
| Salt | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| 4 boneless skinless chicken breast halves (5 ounces each) | ||
| Butter | 2 Tablespoon | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| 3/4 cup unsweetened pineapple juice | ||
| Brown sugar | 2 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Mushrooms | 1/2 pound, sliced | |
| Hot cooked rice | ||
Directions
Layer the sweet potatoes in a 3-qt. slow cooker.
In a large resealable plastic bag, combine 2/3 cup flour and the seasonings; add the chicken, one piece at a time, and shake to coat.
In a large skillet over medium heat, cook the chicken in butter for 3 minutes on each side or until lightly browned.
Arrange chicken over sweet potatoes.
Place remaining flour in a small bowl.
Stir in the soup, pineapple juice, brown sugar and peel until blended.
Add mushrooms; pour over chicken.
Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170° and potatoes are tender.
In a large resealable plastic bag, combine 2/3 cup flour and the seasonings; add the chicken, one piece at a time, and shake to coat.
In a large skillet over medium heat, cook the chicken in butter for 3 minutes on each side or until lightly browned.
Arrange chicken over sweet potatoes.
Place remaining flour in a small bowl.
Stir in the soup, pineapple juice, brown sugar and peel until blended.
Add mushrooms; pour over chicken.
Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170° and potatoes are tender.
Chef
