Chicken a la Orange (Slow Cooker)
6 (4 to 6 oz.) Boneless-skinless Chicken Breasts
1 cup minus 1 tbsp. All Purpose Flour, divided
1 tsp. Salt
1 tsp. Ground Nutmeg
½ tsp. Ground Cinnamon
¼ tsp. Garlic Powder
¼ tsp. Black Pepper
3 large Sweet Potatoes, peeled & cut into ¼ inch slices
1 (10 ½ oz) can Cream of Chicken Soup
1 (4 oz.) can Sliced Mushrooms, drained
½ cup Orange Juice (fresh if possible)
2 tsp. Brown Sugar
½ tsp. Fresh Orange Zest
4 cups Cooked Rice (hot)
Combine 2/3 cup of flour with salt, nutmeg, cinnamon, garlic powder and pepper in a large bowl. Rinse chicken and pat dry before coating it in the flour mixture. Place the sliced sweet potatoes in the bottom of slow cooker and top with the chicken breasts. In another medium sized bowl combine the 3 tbsp. of flour, soup, mushrooms, orange juice, brown sugar and zest. Pour this mixture over the chicken, cover and cook on low for 8 hours. Serve the chicken mixture over the hot rice.
Note: It is best to grate the nutmeg yourself. There is a definite difference in taste to the already ground product you can buy.
Note: You could also use boneless-skinless chicken thighs in place of the breasts for this dish.
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