- 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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"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."