Chicken and Red Potatoes Recipe
- 3 tablespoons all-purpose flour
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons olive oil
- 4 medium red potatoes, cut into wedges
- 2 cups fresh baby carrots, halved lengthwise
- 1 can (4 ounces) mushroom stems and pieces, drained
- 4 canned whole green chilies, cut into 1/2-inch slices
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1/4 cup 2% milk
- 1/2 teaspoon chicken seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1. Place flour in a large resealable plastic bag. Add chicken, one piece at a time; shake to coat. In a large skillet, brown chicken in oil on both sides.
- 2. Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables.
- 3. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until a thermometer reads 170°. Yield: 4 servings.
1 each: 451 calories, 15g fat (3g saturated fat), 105mg cholesterol, 1046mg sodium, 38g carbohydrate (8g sugars, 4g fiber), 40g protein.
Reviews for Chicken and Red Potatoes
"So good. Browning the chicken first keeps it from getting too "waterlogged" - there's still something to bite into, and mine came out SO juicy. The flavor is great. I'll make this again!"
"ulmcentre, please, enlighten us. tell us how baby carrots are made."
"I put in an envelope of Liptons dry onion soup and I used cream of mushroom soup. I also increased the milk to 1/2 cup and added 1/2 cup of dry vermouth. I cooked it on high for 4 hours and then on low for another 4 hours. No cooking on top of stove. Just put everything in the slow cooker. Easy and no mess to clean up."
"This sounds really good, but the sodium is way too high. I believe the soup is the culprit. I wish there was something else that I could replace it with."
"My family really enjoyed this dish. I followed the recipe except I used pork and didn't have chicken seasoning so I used McCormick grill mates Montreal chicken seasoning and it was good. I was able to find the onion soup and it was delicious. Because I work, my slow cooker gets left on a little longer, I had it on low the whole time for about 7 hours and it was fall apart tender, so flavorful. If yours comes out blah then you missed something... Must try!"
"PLEASE-PLEASE read about how baby carrots are made ---if you do so you would never use them in any recipe."
"To me, the whole point of slow cooker recipes is to save time. Just throw everything in and forget it until you're ready to eat. This means recipes that you DON'T have to brown meat or poultry first! How does that save time??? I get so frustrated seeing slow cooker recipes where you have to spend time that you don't have, browning food first."
"Recipe incorrect on cooking time. Should be on high for 4 hours., not low. Flavor however was very good."
"I left out the mushrooms and chiles and it was still delish! Tasted great."
"Loved the flavor of this! Also turns out just as yummy with boneless skinless chicken thighs. Definitely a keeper!"
"I assumed she ment 4 whole green chiles from a can chopped. Had no Mc Cormick's chick. season so used the generic. My potatoes and carrots came out perfectly cooked. taste is great."
"Wonderful surprise with this recipe. It turned out delish. My husband and I were pleasantly surprised as the ingredients are pretty straight forward and we were not sure if this would be a wow or not. Based on the reviews we decided to give it a try. Lucky for our taste buds that this came out so yummy. Will absolutely make this again."
"It's just my hubby and me so I only used 2 chicken breasts. Changes I made:* used Yukon Gold potatoes instead of Red ones and I think if make that switch you won't have any problem with under cooked potatoes* used fresh mushrooms and only one can of chilis*used heavy whipping cream and chicken stock instead of the milk*used cream of chicken soup instead of onionWe had so much leftover veggies and liquid and saved them and the next night I cooked pork chops, warmed up the other and had another meal of this.I thought this recipe was one of the BEST crock pot meals I ever cooked. It is definitely a "do-over" and I emailed the recipe to my college daughter for her to cook with her roomies.Since we only used 2 chicken breasts, I cooked it on high for 3 hours."
"This is one of the best crock pot recipes I've ever made. I used Yukon Golds, not red and only 2 chicken breasts and one can of chilis. We couldn't find cream of onion soup so I used cream of chicken...OMG this recipe was awesome. We had so much non-meat leftover, the next night I cooked two pork chops and added the sauce and veggies back in and had another huge meal with it. I highly recommend this recipe. My hubby and I say " this is a do-over" if it's good and we both said it about this dish."
"My husband and 8 yo son loved this meal. After reading the reviews about the vegetables not being cooked through, I cooked everything on high for one hour and then 2 1/2 hrs on low and the vegetables were cooked thru just fine."
"Michele, this looks awesome. BTW if you check in, are you related to any of the Tranthams from Spring Creek, N.C. it is between Waynesville and Hot Springs on 209. Just curious. That's where my Father is from. I live in Newport, Tennessee. I can't wait to try this recipe."
"My family loved this recipe. I did make some changes. I used 1/2 cup + 2 TBSP milk and I used skinless, boneless chicken thighs instead of breasts. I also cooked 1 hour on high and 4 1/2 hours on low. Will make again."
"This is a great one pot meal with chicken. I did used a small chopped sweet onion instead of the green chilies and then cream of mushroom soup instead of the cream of onion soup. Instead of chicken seasoning just use 1/4 tsp. of garlic powder and 1/4 tsp. of onion powder. Didn't use the rosemary. The veggies do need to be pre-cooked a bit as they aren't done when the chicken is. Can't cook the chicken longer as it will dry out."
"I liked the flavor of this meal. My husband doesn't like green chilies so I left those out and added some slices of onion. I cut the potatoes into approximately 2" chunks and everything was perfectly cooked after 5 hours on high. I also didn't have any rosemary so I left that out, too."
"I nixed the green chilles, and put in Epicure holiday spice instead of Rosemary, and a dash of white wine !!~~~***"
"This sounded wonderful, but I was hesitant to try it since so many people had different cooking times/methods. I finally did though, and it was yummy! I hate undercooked potatoes in the slow cooker, so I parboiled the potatoes and carrots before putting them in the cooker. I used just one 4 oz. can of chopped green chiles, and after I browned the chicken breasts I put a thinly sliced small onion in the drippings and browned them slightly, then added it to the other vegetables. I set my cooker on high for one hour, then turned it down to low and cooked it all for about four hours. I kept worrying that I was over-cooking it, but it came out just delicious. I'll be making this one again!!"
"Good recipe. I didn't have a lot of leftovers. Possibly will cut back on amount of mushrooms added next time I make it."
"Wonderful dish and it was very easy to make."
"This is delicious but I cooked it higher then it said to and it took more like 5 hours still."
"cook this in a cooking bag, everything ccomes out tender and moist, onion soup is in every store where I live. (even Walmart) I gave this recipe 3 stars because it tastesd just like pot roast. which I had recently. Oh, I didn't use any peppers."
"Thanks to all who went before me I used a cooking bag in the oven. 4 lg chicken breasts took less than an hour. Came out perfect. Moist and tender. 3 stars because it's basically a variation of pot roast, (sub chicken). I won't make it again, because my name is no repeats. I never cook the same thing twice. My family van't stand it!!! ( Only thing I cook again and again is my "man-snagging" pork chops!!!"
"I think this is a great recipe, I didn't have trouble with my vegetables cooking,i did cook it till they were soft. my family loved it, will make again, thanks for the recipe."
"very easy and tasty dish"
"Cooking this for 3.5-4 hours on low is laughable. When we first saw that, we thought it sounded wrong, but we tried to follow the recipe. Ultimately, we had to cook it for 8 hours on high for the vegetables to not be raw. We used tiny red potatoes and quartered them and cut our baby carrots in half lengthwise as instructed, but it still took twice as long as this recipe says and had to be on high, not low."
"Very easy and extremely tasty. The only thing I did differently is that I added jalapenos to add a little bit of a "kick". Kids love it as well, a keeper for sure."
"was verry good and easy to do"
"I don't make anything that calls for canned soup. No one needs all that sodium."
"I seasoned and overseasoned this dish at every turn. Still it was extremely bland. This happens with crockpot recipes sometimes, but still a bit of a disappointment."
"I seasoned and overseasoned this dish at every turn. Still it was extremely bland. This happens with crockpot recipes sometimes, but still a bit of a disappointment.I"
"This recipe is a KEEPER. Will make again. Family loved. Perfect for a cold winter day."
"Comfort food! Makes it seem you've been in your kitchen all day. Add a salad and some yeast rolls and you'll have your family a feast! Love it!"
"Very tasty, it made a delicious gravy and chicken was very tender. I read reviews and cooked longer than shown on recipe so potatoes were fine. Also, I had no green chiles, only had some Rotel tomatoes w/green chiles so opened them up and picked out the green chiles - it was just right amount of flavor and heat for us. Definitely will make again - also I assumed by chicken Seasoning they meant poiultry seasoning t"
"Edit:I followed the tips from other reviewers to avoid having tough veggies. I cooked the veggies and half of the sauce for 1.5 hours on HIGH (4hr setting) and cooked for another 2.5 hours on LOW (8 hr setting) after adding in the chicken. I also added about a cup of fresh green beans I had in my fridge. My fiance absolutely loved it since it reminded him of mom's home cooking. I personally thought it was a little bland for my taste but I like everything spicy. Forgot to add some onions as other reviewers also mentioned but will try to remember next time."
"I followed the tips from other reviewers to avoid having tough veggies. I cooked the veggies and half of the sauce for 1.5 hours and cooked for another 2.5 hours after adding in the chicken. I also added about a cup of fresh green beans I had in my fridge. My fiance absolutely loved it since it reminded him of mom's home cooking. I personally thought it was a little bland for my taste but I like everything spicy. Forgot to add some onions as other reviwers also mentioned but will try to remember next time."
"A winner, but jccbaker, I gotta ask--3 1/2 hrs in the pressure cooker???? Really!I think not. And you couldn't peek with a pressure cooker, as it doesn't open until the pressure comes down. U R Confused, lol."
"Maybe my slow cooker cooks very slow, but the potatoes were still hard after 3 1/2 hours. I took the chicken out and transfered the veggies and gravy to a sauce pan and boiled them until they were cooked. This recipe was very tasty and I will make it again but will cook it longer. I also added thinly sliced onion. YUMMY!"
"This is great! Cream of Onion is very hard to fine, but if you have Target you can get it there Made by Campbell soup (4 canned whole green chilies, cut into 1/2-inch slices Not 4 cans of green chilies)"
"Very filling and warm on cold days! Will make again! Easy!"
"This recipe was good. I served it over brown rice, I increased the cook time as the other reviewers suggested, I used cream of mushroom and a packet of onion dip mix, and I used a large can of chopped green chilies. I also added peas. My family all enjoyed this dinner."
"Made this today. It was so good! My substitutes: Pre-battered chicken tenders (because that's what I had), 1/2 small can of diced green chilis (because that's what I had), cream of celery (because I didn't have onion--but I added a couple of tablespoons of minced fresh onion), no chicken seasoning. I cooked it in the pressure cooker for 3 1/2 hours (and did not open the lid while it was cooking). Served with rice with sliced mushrooms and shaved carrots. Husband had two helpings."
"This recipe was so delicious! My whole family loved it! I have a difficult time finding recipes for chicken that don't taste like the old usual. This was original! I agree with other reviewers that the cook time wasn't quite right. I cooked for about 1 hour on high and 4 on low after that and the veggies were *just* cooked and could have even been cooked a little longer. I think it should be mentioned that the little cans of whole chilies only have about 2 per can, so buy 2 cans in case you need them."
"The cook time was too short. I'd cook 8 hrs. on low next time."
"We loves this recipe. I followed the ingredients instructions but I doubled the recipe, and added cream of mushroom soup. I didn't have a lot of time so I placed it into the oven rather than the crock pot. This saved me 1 1/2 hrs.The next time I will use my crock pot. I uncovered it in the oven 20 minutes before it was finish to brown the chicken even more than it was."
"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!"
"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!"
"MY WHOLE FAMILY LOVES THIS MEAL"
"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."
"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."
"Absolutely did NOT like the taste, yuck! Threw it out..."
"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."
"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."
"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."
"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."
"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!"
"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."
"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."
"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"
"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."
"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."
"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."
"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."
"Great recipe! Comments by Kitzer seemed inappropriate."
"Flavors blend in a lovely way. Easy too. Yumm"
"the cooking time is inaccurate. It should be at least 5 hours. The potatoes and carrots were not cooked. It was very delicious"
"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!!!"
"This dish is easy to make and amazing to eat! A definite comfort food. Even my picky husband loves it."
"I used cream of celery soup and lots of fresh mushrooms. I will make this recipe again."
"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"
"Does it have to be red potatoes?Could you use peeled white potatoes?"
"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."
"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."
"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!"
"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. "
"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!"