Chicken and Red Potatoes Recipe

Reviewed on May. 08, 2011 by ritak41

This is WONDERFUL! I did tweak it a little by adding about 1 tablespoon of Cavender's Seasoning, and 1/2 can of chicken broth.(Both added AFTER cooking). The original recipe took longer, nearly 2 hrs longer than the recipe called for. Maybe the extra soup will speed it up. BUT, I will definitely cook it again.

Reviewed on Feb. 06, 2011 by doziergirl

I agree with another member that 3 1/2 hours on low was definitely NOT enough time. I needed to get dinner on the table though, so after 4 hours, I fished out the potatoes and carrots and nuked them for about 3 minutes. I didn't have dried rosemary, so I used herbes de provence instead; and I also substituted an 8 oz package of sliced fresh shittake mushrooms for the canned. I also didn't have the peppers, so we didn't get to have teh spicy component to the dish. I'm sure my husband would have loved the extra kick! Overall, a good recipe, and I will definintely give it A LOT more time to cook than I did today.

Reviewed on Dec. 25, 2010 by lankybre

This was very good. I t took alot longer than 3 1/2 hours in the crockpot though. I would still ake this again, but maybe 9-10 hours on low.

Reviewed on Nov. 18, 2010 by Mandy0429

Yummy recipe! I didn't put carrots and I used cream of chicken instead of onion. Added onion powder and used 1% milk instead of 2%. It was delish! A little spicy but it wasn't overkill. Oh and I used regular russet potatoes instead of red.

Reviewed on Sep. 26, 2010 by Thaxter

So tasty and versatile! This recipe is a well structured outline that you can easily adapt to your own needs. I used Imagine Portabella Mushroom creamy soup instead of the cream of onion and milk for a creamy, nondairy alternative. I also used whole sliced mushrooms, a mild Publeno chili, and added a small onion, sauteeing them all together in the pan in which the chicken was fried. It turned out wonderfully and I'll make this one often!

Reviewed on Jul. 08, 2010 by MrsKase

Oh yeah and i just used simple seasoned salt instead of the chicken seasoning and salt and dried rosmary. My mother always called season salt poultry seasoning anyway. It works and is more economical.

Reviewed on Jul. 08, 2010 by MrsKase

Just use Campbells French Onion Condensed Soup - 10.5 Oz. Cook on low for 8 hours, not 3 1/2 as most crock pot recipes do. I use all fresh veggies from farm market, no canned.

Reviewed on Jul. 08, 2010 by MrsKase

Just use Campbells French Onion Condensed Soup - 10.5 Oz! I use all fresh veggies from farm market, no canned, cook 8 hours on low as is w/ most crock pot meals, most crock pot recipes I have do not cook under 8 hours and must be put in in the morning (by 10am for us) and cook all day until dinner hour, for us around 6pm.

Reviewed on Jun. 25, 2010 by xicota

My family raved about this, but they nearly were served delivery pizza. The time indicated is not enough to cook the vegetables, and I had a time limit of 4 hours to have this table ready. The chicken on top was gummy with flour, although it was cooked inside. I'm not going to use flour next time, just seasoning. I had to double the recipe, and even with doubling all ingredients, there was not enough liquid. I also added 1/2 cup of white wine, and sauteed onions. I used a 4 oz. can of chopped green chilies---I couldn't find whole canned chilies.

With this meal not ready to serve after 4 hours in the slow cooker, I poured the whole thing into a stock pot, added a jar of chicken gravy, and cooked it as a stew (20 minutes).

I will make this recipe again, as everyone enjoyed it, but I will not use the slow cooker and make it instead as a stew. Because I doubled the recipe, I cut the breasts into strips. This also made it easier to prepare it in the stew pot.

Reviewed on Apr. 09, 2010 by dogdaze

After spending time and money on ingredients and prep, the result was disappointing. Spiked by abundant pepper, the components fell short on taste, texture and quality - the time for slow cook resulted in rubberized chicken, under cooked potatoes, under don carrots, over cooked, disinyegrated mushroooms. Overall the cooked product had no taste, other than a peppery tang. What a waste of time and energy. Embarrassing to serve , even if I only made it for my husband. He thought I was trying to poison him! Afte an hour and half, he is still alive. Never again

Reviewed on Mar. 31, 2010 by FloridaTav

I have not tried this recipe yet, but I wanted to suggest to the person who said the gravy did not match the chicken flavor that instead of using the onion soup, they might want to try substituting cream of chicken.

Reviewed on Mar. 24, 2010 by amandawill

My family loved this recipe. I too, could not find the cream of onion soup, so I used cream of celery and a can of french onion for the onion flavor. My mother has a recipe that calls for cream of onion and the only way she can get it is to email Campbells and buy a case of it. Its worth it.

Reviewed on Mar. 24, 2010 by wngalloway

I forgot to mention that I used low sodium cream of chicken soup instead of cream of onion soup.

Reviewed on Mar. 24, 2010 by wngalloway

I would make this recipe again. Like someone mentioned before, the potatoes and carrots weren't all the way cooked. I just put them in a covered dish in the microwave to cook them the rest of the way. The dish has lots of good flavor.

Reviewed on Mar. 24, 2010 by 1952maxine

I made this the other night for my combining crew. They loved it. I used the oven instead of the slow cooker and backed for about 1 hour 15 min. It turned out great. I also used a little less green chilies. I will defininetly make this a regular.

Reviewed on Mar. 24, 2010 by namayna

I absolutely loved this. My boyfriend does not eat leftovers and he did with this. I did not cook it in a slowcooker because of lack of time, I used a casserole dish and cooked it covered for about an hour on 375. I used cream of mushroom soup with onion soup mix, instead of the cream of onion, which I also could not find. This will now be one of our favorite recipes.

Reviewed on Mar. 23, 2010 by Mariecp40

I read some of the reviews about uncooked vegetables so I partly cooked them before adding them to slow cooker. This was not the best recipe, the chilis made the gravy taste rancid. I would not make this again as husband said the gravy did not match the chicken breasts in flavor.

Reviewed on Mar. 23, 2010 by cindee4

Great recipe! Comments by Kitzer seemed inappropriate.

Reviewed on Mar. 22, 2010 by bshbsh

Flavors blend in a lovely way. Easy too. Yumm

Reviewed on Feb. 14, 2010 by rjones

the cooking time is inaccurate. It should be at least 5 hours. The potatoes and carrots were not cooked. It was very delicious

Reviewed on Nov. 13, 2009 by sparkles033103

This is one of my very favorite recipes. I use pepperoncinis instead of the green chilies just because I like the taste of them better. To answer someone else's question, you can use pretty much any variety of canned soup you have. I've also had trouble finding cream of onion soup, so I've substituted cream of mushroom, celery, or cream of chicken before with the same amazing results. Delicious, DELICIOUS!!!

Reviewed on Nov. 04, 2009 by tia_nuru

This dish is easy to make and amazing to eat! A definite comfort food. Even my picky husband loves it.

Reviewed on Oct. 27, 2009 by cherrylady

I used cream of celery soup and lots of fresh mushrooms. I will make this recipe again.

Reviewed on Oct. 20, 2009 by tracicamp

This recipe is great! I seasoned my flour with salt & pepper. I also added 8 Oz. fresh mushrooms & half a packet of french onion soup mix. Served over brown rice..MMM

Reviewed on Sep. 05, 2009 by Cheritts

Does it have to be red potatoes?

Could you use peeled white potatoes?

Reviewed on Aug. 11, 2009 by foag

Any "cream" soup works - I used cream of chicken cause I had some in the house and it worked just fine!

Reviewed on May. 06, 2009 by HisJoy

This looks delicious, however, I'm wondering what, if anything, I could substitute for the cream of onion soup? I don't have it and I have some chicken breasts ready to go this morning. I may try another "cream of" to see if it will work as well.

Reviewed on May. 05, 2009 by MusicAngel415

I made this while my "I would rather eat beef" husband looked on with his nose scrunched up. We work nights so this was cooking while we slept. We woke up to a very nice smelling meal. He called me as soon as he ate it and said we had to make this again, even with the chicken. This is a huge compliment because he usually suggests I substitute beef, pork, or fish for any chicken meal. With only two of us, I had planned for leftovers, I was disappointed as he had eaten it all.

Reviewed on Apr. 28, 2009 by Chertals

I just made this recipe and everyone loved it...even my picky eater of a daughter...I have a special box for favorite recipes and this is going in it..My daugthers have asked for the recipe to make for thier family.

Reviewed on Apr. 17, 2009 by bbwdreamsicle

I tried this recipe tonight and it was delicious, but I had to make a few changes. I couldn't find the cream of onion soup, so I used cream of chicken and added an envelope of onion soup mix. Also, after 4 hours, the chicken was cooked to perfection, but the potatoes and carrots were still hard, so I took the chicken out and cooked the rest for another hour on high. It was yummy! Would love to make it again soon!

Reviewed on Mar. 31, 2009 by srittmanic

I just tried this fabulous recipe!  I used Cream of Chicken soup instead of Cream of Onion.  (I also added some poultry seasoning to the flour)   It turned out so good.  My family all agrees that this is a keeper.  I will definitely double the sauce next time though, so good!  I am already looking forward to making this again.                  

Reviewed on Mar. 28, 2009 by kkyger

Is there a substitute for the cream of onion soup? I have looked all over and cannot find it.

I live in Seattle. What grocery store do you findthe soup at?

Reviewed on Mar. 28, 2009 by kkyger

I cannot find the cream of onion soup soup, so I have been unable to try this. Where did you find it? Thank you, KKyger

Reviewed on Mar. 08, 2009 by pennywagner

Reviewed on Mar. 04, 2009 by nott818

I found the cream of onion soup easily--never knew such a thing existed, but I found it! I thought it was tasty. Hubby and daughter both thought the gravy was tasty, although he thought the chicken was a little bland. Will add some seasoning to the flour next time to give it some more flavor.

Reviewed on Feb. 28, 2009 by 12sheila

Don't waste your time looking for cream of onion soup. I wish I had use the cream of chix I always have on hand. That soup has a nasty taste and ruined my whole meal.

Reviewed on Feb. 28, 2009 by 12sheila

I finally found the cream of onion soup and believe me I wish I hadn't. I was going to use cream of chicken and I'll bet yours tasted a whole lot better than mine, so don't waste your time trying to find that soup it ruined the whole dish,

Reviewed on Feb. 22, 2009 by valanddansmith

This was very hearty and homey! I doubled the sauce ingredients and was very glad I did. Also had to use Cream of Chicken soup - I've never seen Cream of Onion in any stores in my area -so I added some onion powder and a chopped onion. I also used poultry seasoning rather than the Montreal Chicken Seasoning that was recommended in the magazine, and a can of diced green chilies. This one is definitely a keeper!