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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 Feb. 25, 2012 by billsher45
had to leave out the chilies and mushrooms as husband doesn't eat them. Used cream of chicken soup and chicken flavor boost packet.
Reviewed on Feb. 23, 2012 by Kerstin12
This is one of my favortie things that my mom makes and our whole family loves it! I have also made it a few times and I use onion soup mix mixed with cream of mushroom also. Sometimes I add onion if I have it and I would never miss the green chillies, they give it extra flavor but not over powering. Also, I usually cook it on high for atleast 6 hours. It almost starts to carmelize and the flavor is amazing!
Reviewed on Jan. 14, 2012 by Chatters
I was unable to find cream of onion soup so used cream of mushroom and 1packet of onion soup mix, did not use chillies or extra mushrooms and it was excellent. My son and husband loved it too.
Reviewed on Jan. 07, 2012 by GoodyQueen
This recipe is amazing! It's definitely something I like to make when having company over. The veggies were still a little undercooked at 4 hours so I did have to let it go for another hour. Absolutely will add this to my recipe book!
Reviewed on Oct. 22, 2011 by BATHA
MY WHOLE FAMILY LOVES THIS MEAL
Reviewed on Oct. 17, 2011 by mrspetersen2011
The chicken was so tender and the gravy that was made was wonderful but my veggies were still a little hard and I had to let it go about another hour.
Reviewed on Jul. 26, 2011 by xicota
This recipe, as written, needed a lot of tweaking for me. I have made this twice, and each time there were problems (I should have read my own notes more carefully, from the first time I prepared this). First, I don't have a 5-qt. cooker, only a 6 1/2 qt. Does this make a difference? Four hours on low didn't even begin to cook the vegetables, and the sauce needs to be doubled so that it won't burn on the sides and bottom (which was starting to happen). The sauce also needs to be thinned with chicken stock, otherwise it remains gloppy and does not melt onto the meat and veggies. I did add at least a cup of stock, plus a quarter cup of white wine, after doubling the other ingredients in the sauce. I also added the green chiles near the end of the cooking time, otherwise they lose flavor. On both occasions making this, I had to dump everything into a Dutch oven and finish cooking it. The overall flavor is nice; I would suggest not preparing this when you are pressed for time, though.
Reviewed on Jul. 08, 2011 by minnie
Absolutely did NOT like the taste, yuck! Threw it out...
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