Crock-Pot Orange Chicken - cooking recipe

Ingredients

3 whole chicken breasts, halved
2/3 c. flour
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
dash of pepper
dash of garlic powder
2 to 3 sweet potatoes, peeled and cut into 1/4-inch slices
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup
1 (4 oz.) can sliced mushrooms, drained
1/2 c. orange juice
1/2 tsp. grated orange rind
2 tsp. brown sugar
3 Tbsp. flour
buttered rice

Preparation

Rinse chicken breasts and pat dry.
Combine 2/3 cup of 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 setting for 8 to 10 hours (high setting for 3 to 4 hours) or until chicken and vegetables are tender.
Serve chicken and sauce over hot, buttered rice.
Yields 6 servings (about 3 1/2 quarts).