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Pineapple Chicken and Sweet Potatoes

Pineapple Chicken and Sweet Potatoes

Pineapple Chicken and Sweet Potatoes


Make 6 servings


2/3 cup plus 3 tablespoons all-purpose flour, divided
1 teaspoon salt
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


  1. 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.
  2. Combine soup, pineapple juice, mushrooms, remaining 3 tablespoons flour, brown sugar and orange peel in medium bowl; stir well. Pour soup mixture over chicken.
  3. 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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