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Chicken & Red Potatoes in the slow cooker
Created by paullois, Wednesday, 18 February 2009
At a glance
Main Ingredient
4 servings

3 tablespoons flour

4 boneless skinless chicken breasts (6 ounces each)

2 tablespoons olive oil

4 medium red potatoes, cut into wedges

2 cups fresh baby carrots, halved lengthwise

1 can (4 ounce) mushroom stems & pieces, drained

4 canned whole green chilies, cut into 1/2 inch slices

1 can (10 3/4 ounce) 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


1.  Place flour in a large resealable plastic bag,  Add chicken, one piece at a time, and shake to coat.

2.  In a large skillet, brown chicken in oil on both sides.

3.  Meanwhile, place the potatoes, carrots, mushrooms & chilies in a greased 5 quart slow cooker. 

4.   In a small bowl, combine the remaining ingredients.

5.  Pour half of soup mixture over vegetables.

6.  Transfer chicken to slow cooker; top with remaining soup mixture.

7.  Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and vegetables are tender.


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