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Chicken and Red Potatoes
Who doesn't love easy chicken and potato recipes? This moist and tender potato dish is great with creamy gravy. Just fix it in the morning, then forget about it until dinner time. —Michele Trantham, Waynesville, North Carolina
Ingredients
- 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 chiles, 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
Directions
- 1. Place flour in a large bowl or dish. Add chicken, 1 piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides.
- 2. Meanwhile, place the potatoes, carrots, mushrooms and chiles 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 3-1/2-4 hours or until a thermometer reads 170°.
Nutrition Facts
1 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.
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