Layer the sweet potatoes in a 6 qt. slow cooker. In a large resealable bag, combine 1 1/3 cup flour and seasonings; add chicken, one piece at a time, shaking to coat.
In a large skillet over medium heat, cook the chicken in butter for 3 minutes on each side or light brown. Arrange chicken over potatoes.
Place remaining flour in a small bowl. Stir in soup, pineapple juice, brown sugar and peel until blended. Add mushrooms; pour over chicken.
Cover and cook on low in slow cooker for 3 1/2 - 4 1/2 hours or meat thermometer reads 170 degrees and potatoes are tender.
Serve with hot rice.
Originally Submitted
3/2/2009
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