1 whole chicken
1/2 c. plus 2 T. flour
1/2 t. nutmeg
1/2 t. cinnamon
2 large sweet potatoes, peeled and sliced
1 can (8 oz.) pineapple chunks with juice
1 can cream of chicken soup
1/2 c. orange juice
1/4 c. pineapple juice (from can of pineapple)
Hot cooked rice
Wash chicken and pat dry with paper towels. In bowl, combine 1/2 c. flour, nutmeg and cinnamon and coat chicken. Place sweet potatoes and pineapple on the bottom of a greased crock pot. Place chicken on top. In a small bowl, whisk together chicken soup, orange juice, pineapple juice and 2 tablespoons of flour; pour over chicken. Cover and cook on low for 7 to 9 hours or on high for 3 to 5 hours. Serve over rice.
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Tips: This was a great way to use a whole chicken and a different flavor that we don't have very often. If you wait until whole chickens go on sale, you can make this a very affordable meal. It did take a little while to put together but since it is started in the morning, you are done and cleaned up at dinner time. The original recipe called for the chicken to be quartered first but I found that it cooked fine whole and was easier to break apart once it was finished. I also shared this recipe at Dining with Debbie's Crock Pot Wednesday.
Recipe adapted from 365 Easy Chicken Recipes