Crock pot Chicken a l'Orange

From: (Brian Ae Meekings)

3 whole chicken breasts,	1 can (10 3/4 oz) condensed
halved                          cream of celery or
2/3 cup flour                      cream of chicken soup
1 teaspoon salt                 1 can (4 oz) sliced mushrooms,
1 teaspoon nutmeg                  drained
1/2 teaspoon cinnamon           1/2 cup orange juice
dash pepper                     1/2 teaspoon grated orange
dash garlic powder                 rind
2 to 3 sweet potatoes,          2 teaspoons brown sugar
peeled and cut into          3 tablespoons flour
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
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.