Chicken and Red Potatoes

• Meat

  • 4 Chicken breast, boneless skinless
  • 1/2 tsp Chicken seasoning

• Produce

  • 2 cups Baby carrots, fresh
  • 4 Green chilies, cut into 1/2-inch slices, canned whole
  • 4 Red potatoes, medium wedges
  • 1/4 tsp Rosemary, dried

• Canned Goods

  • 1 can Cream of onion soup, condensed

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup 2% milk

• Other

  • 1 can (4 ounces mushroom stems and pieces, drained

Found on tasteofhome.com

Description

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

Directions

• 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°. Yield: 4 servings. Editors Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle. Originally published as Chicken and Red Potatoes in Simple & Delicious March/April 2009, p64 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition