Show Subscription Form

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

Chicken and Red Potatoes Recipe

Publisher Photo
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


  • 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 7, 2014

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.

Reviewed Aug. 6, 2014

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.

Reviewed May. 7, 2014

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.

Reviewed Feb. 12, 2014

I nixed the green chilles, and put in Epicure Holiday spice instead of Rosemary, and a dash of white wine !!~~~***

Reviewed Jan. 19, 2014

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!!

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT