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

Chicken and Red Potatoes Recipe

Read Reviews
4 95 92
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 each: 451 calories, 15g fat (3g saturated fat), 105mg cholesterol, 1046mg sodium, 38g carbohydrate (8g sugars, 4g fiber), 40g 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

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 :
luvdemgrits User ID: 8486223 263787
Reviewed Mar. 23, 2017 Edited Mar. 24, 2017

"Great recipe! I cant find cream of onion here.. so I have to use mushroom.."

Maggie User ID: 8983521 263758
Reviewed Mar. 22, 2017

"A keeper!"

Kim User ID: 9041027 259778
Reviewed 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!"

darlingtondoll User ID: 7773734 256891
Reviewed 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."

cinderbe User ID: 8593620 248035
Reviewed 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."

gatlin User ID: 3483785 244364
Reviewed Feb. 23, 2016

"My family really enjoyed this dish. I followed the recipe except I used pork and didn't have chicken seasoning so I used McCormick grill mates Montreal chicken seasoning and it was good. I was able to find the onion soup and it was delicious. Because I work, my slow cooker gets left on a little longer, I had it on low the whole time for about 7 hours and it was fall apart tender, so flavorful. If yours comes out blah then you missed something... Must try!"

suzistoy User ID: 3054932 242188
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."

pdallas310 User ID: 8655658 239083
Reviewed Dec. 9, 2015

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

tlaec929 User ID: 8548514 237130
Reviewed Nov. 10, 2015

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

CarrieBerry4Chad User ID: 5330384 232380
Reviewed Sep. 6, 2015

"Loved the flavor of this! Also turns out just as yummy with boneless skinless chicken thighs. Definitely a keeper!"

Loading Image