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Chicken and Red Potatoes Recipe
Chicken and Red Potatoes Recipe photo by Taste of Home

Chicken and Red Potatoes Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 3-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 3-1/2 hours
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  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.
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Originally published as Chicken and Red Potatoes in Simple & Delicious March/April 2009, p64

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.

Reviews for Chicken and Red Potatoes

AVERAGE RATING
   (80)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (23)
3 Star
 (6)
2 Star
 (2)
1 Star
 (6)
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MY REVIEW
Reviewed Jan. 20, 2016

"This is a great recipe. I get poblano peppers and char and slice them and I use Cream of Mushroom soup. Have made this with chicken and with a roast. Delicious both times. A definite keeper."

MY REVIEW
Reviewed Jan. 20, 2016

"PLEASE-PLEASE read about how baby carrots are made ---if you do so you would never use them in any recipe."

MY REVIEW
Reviewed Jan. 20, 2016

"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."

MY REVIEW
Reviewed Dec. 9, 2015

"Recipe incorrect on cooking time. Should be on high for 4 hours., not low. Flavor however was very good."

MY REVIEW
Reviewed Nov. 10, 2015

"I left out the mushrooms and chiles and it was still delish! Tasted great."

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