- 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
- 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.
- 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.
- 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.
Reviews for Chicken and Red Potatoes
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"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."