This was an award winning recipe from a slow cooker contest in Taste of Home. It didn't win any awards around here. I probably won't be making it again.
Ingredients
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2/3 cup plus 3 tablespoons all-purpose flour, divided
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon pepper
4 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup unsweetened pineapple juice
2 teaspoons brown sugar
1 teaspoon grated orange peel
1/2 pound sliced fresh mushrooms
Hot cooked rice
Directions
Layer sweet potatoes in a 3-qt. slow cooker. In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
In a large skillet over medium heat, cook 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 orange peel until blended. Add mushrooms; pour over chicken. Cover and cook on low for 3-4 hours or until meat is tender and potatoes are tender. Serve with rice. Yield: 4 servings.
I never seem to be able to make recipes as they are because I'm stingy and lazy. I didn't add the sliced mushrooms and I didn't brown the chicken. I don't think it would have mattered anyhow. It just wasn't that great of a recipe. I like sweet citrus-y sauces, but there was just something missing from this one. You can try it if you like, but don't blame me if you don't like it. I posted the picture from Taste of Home. Don't be fooled into thinking mine looked like that. I didn't bother taking a picture because it looked (and tasted) so unappetizing They must have tried to make their photo look better by not adding any of the brown goopy sauce.
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