Recipe ingredients
- 3 chicken breasts, halved
- 10 3/4 ounces cream of celery soup, or cream of chicken
- 4 ounces sliced mushrooms, drained
- 2/3 cup flour
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 teaspoons brown sugar
- 1 dash pepper
- 1 dash garlic powder
- 1/2 cup orange juice
- 1/2 teaspoon orange rind, grated
- 2 sweet potatoes, peeled, cut in 1/4" slices
- Buttered rice
Recipe method
- Rinse chicken breasts and pat dry.
- Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder.
- Thoroughly coat chicken in flour mixture.
- Place sweet potato slices in bottom of crock pot.
- Place chicken breasts on top.
- Combine soup with remaining ingredients except buttered rice. Stir well.
- Pour soup mixture over chicken breasts.
- Cover and cook on low heat for 8 to 10 hours or on high setting for 3 to 4 hours or until chicken and vegetables are tender.
- Cook rice separately and serve over hot buttered rice.
Other crockpot recipes:
Chicken breasts a la orange recipe
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