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Try this moist and tender chicken-and-potato dish with its creamy, scrumptious gravy tonight! Just fix it in the morning, then forget about it until dinner time. Michele Trantham - Waynesville, North Carolina
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Nutritional Facts 1 chicken breast with 1-1/2 cups vegetable mixture equals 451 calories, 15 g fat (3 g saturated fat), 105 mg cholesterol, 1,046 mg sodium, 38 g carbohydrate, 4 g fiber, 40 g protein.
Originally published as Chicken and Red Potatoes in Simple & Delicious March/April 2009, p64
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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.
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.
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.
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
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