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


  • 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

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nopalito User ID: 3750663 264928
Reviewed 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."

Jaidkat User ID: 4158119 264633
Reviewed 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!"

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."

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