- 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 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, and 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 chicken juices run clear and vegetables are tender. Yield: 4 servings.
Reviews forChicken and Red Potatoes
"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."
"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."
"Great recipe! I cant find cream of onion here.. so I have to use mushroom.."
"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!"
"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."
"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."
"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!"