Chicken and Red Potatoes
Total TimePrep: 20 min. Cook: 3-1/2 hours
- 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°.
Editor's NoteThis recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Nutrition Facts1 chicken breast half with 1-1/2 cups vegetables: 451 calories, 15g fat (3g saturated fat), 105mg cholesterol, 1046mg sodium, 38g carbohydrate (8g sugars, 4g fiber), 40g protein.
Oct 6, 2018
seriously, very bland. I used pepperoncini instead of chilis and fresh mushrooms instead of canned. Really tasteless so I need to add some ingredients. Everything else I added as recipe states. hmmmm, won't make it again.
May 12, 2018
Very similar to chicken pot pie without the crust. Tasty dish
Jul 19, 2017
Made this for the first time today.... Was good except I used russet potatoes and 4 large chicken leg quarters cause that's what I already had and I cut the legs from the thighs but used them all so this made quite a bit... I also used two 10-1/2 ounce cans of Cream of Mushroom, cause I don't like Cream of Onion, and a 1/2 c milk. I also left out the green chile and added frozen peas instead but I think next time I will use Cream of Celery and leave out the mushrooms altogether. I love mushrooms but didn't care much for them in this dish. I set my crockpot to low... yes low... and let it cook 5 hours as the potatoes and carrots were soft by then and the chicken meat was falling off the bone. I also added just a little cornstarch to thicken as it was a tad watery for my liking so I may next time use 1/4 c milk or none at all. Overall this is a great dish. I highly recommend trying it.
Apr 20, 2017
This is a great recipe and can be adjusted to taste and availability of ingredients. We use one or two diced fresh jalapeno chiles rather than canned because fresh imparts a better flavor in our opinion. It is also easier to buy a single chile or two rather than waste food. We also use chicken legs and quartered breast pieces to accommodate everyone. Also cook the veggies in the same pan when browning the chicken, so no problem with undercooked vegetables, and only one pan to wash.
Apr 13, 2017
Always turns out amazing. Never can find cream of onion soup, so I use cream of mushroom. I also tenderize the chicken before browning it. Highly recommend this recipe!
Mar 23, 2017
Great recipe! I cant find cream of onion here.. so I have to use mushroom..
Mar 22, 2017
Jan 16, 2017
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!
Nov 17, 2016
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.
May 10, 2016
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.
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