Chicken and Red Potatoes Recipe

By Booper-2

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 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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.
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°. Yield: 4 servings.