Chicken and Red Potatoes

Name: Chicken and Red Potatoes
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

87 Reviews

Total Time:Prep: 20 min. Cook: 3-1/2 hours

By Taste Of Home Editorial Team

Recipe by Michele Trantham, Waynesville, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 26, 2023

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

Chicken Seasoning

This recipe was tested with McCormick's Montreal Chicken Seasoning. Look for it in the spice aisle.

TEST KITCHEN APPROVED

Chicken and Red Potatoes

87 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:3 hours 30 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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 inserted in chicken reads 165°.

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.