Combine 2/3 of 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 for 8 to 10 hours or on high for 3 to 4 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.
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