Chicken Breasts a l'Orange
From Rival's Crock Pot Cooking

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

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. Serve over hot buttered rice.