Pineapple Chicken and Sweet Potatoes
Make 6 servings
|2/3||cup plus 3 tablespoons all-purpose flour, divided|
|1||teaspoon ground nutmeg|
|1/2||teaspoon ground cinnamon|
|1/8||teaspoon onion powder|
|1/8||teaspoon black pepper|
|6||chicken boneless skinless breasts|
|3||sweet potatoes, peeled and sliced|
|1||can (10-3/4 ounces) condensed cream of chicken soup, undiluted|
|1/2||cup pineapple juice|
|1/4||pound mushrooms, sliced|
|2||teaspoons packed light brown sugar|
|1/2||teaspoon freshly grated orange peel|
|Hot cooked rice|
- Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder and black pepper in large bowl. Thoroughly coat chicken with flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken.
- Combine soup, pineapple juice, mushrooms, remaining 3 tablespoons flour, brown sugar and orange peel in medium bowl; stir well. Pour soup mixture over chicken.
- Cover; cook on LOW 8 to 10 hours or on HIGH 3 to 4 hours. Serve chicken and sauce with rice.
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