Chicken Breasts a l'Orange
Source: Rival Crock Pot Cooking

3 whole chicken breasts, halved
2/3 cup flour
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
dash pepper
dash garlic powder
2 to 3 sweet potatoes, peeled and cut into 1/4 inch slices
1 can (10 3/4 oz) condensed cream of celery or cream of chicken soup
1/2 cup orange juice
1 can (4 oz) sliced mushrooms, drained
3 tablespoons flour
2 teaspoons brown sugar
1/2 teaspoon grated orange rind
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 setting for 8 to 10 hours (or High setting for 3 to 4 hours) or until chicken and vegetables are tender. Serve chicken and sauce over hot buttered rice.