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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 tablespoons - all-purpose flour
  • 4 - boneless skinless chicken breast halves
  • 2 tablespoons - olive oil
  • 4 - medium red potatoes, cut into wedges
  • 2 cups - fresh baby carrots, halved lengthwise
  • 4 ounces - mushroom stems and pieces, drained
  • 4 - canned whole green chilies, cut into 1/2-inch slices
  • 10 3/4 ounces - condensed cream of onion soup, undiluted
  • 1/4 cups - milk
  • 1/2 teaspoons - chicken seasoning
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - dried rosemary, crushed
  • 1/4 teaspoons - pepper
  • Directions:

    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°.

    Brief Description

    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.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 3 hour(s) 30 min


    Taste of Home

    Posted By:


    Posted On:

    February 26, 2017

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