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. &mdash;Michele Trantham, Waynesville, North Carolina

Chicken and Red Potatoes

all-purpose flour

chicken breast

olive oil

red potatoes,

baby carrots, halved lengthwise

(4 ounces) mushroom stems and pieces, drained

green chiles,

(10-3/4 ounces) condensed cream of onion soup, undiluted

2% milk

chicken seasoning

salt

dried rosemary, crushed

pepper

Very similar to chicken pot pie without the crust. Tasty dish

Always turns out amazing. Never can find cream of onion soup, so I use cream of mushroom. I also tenderize the chicken before browning it. Highly recommend this recipe!

This is a great recipe and can be adjusted to taste and availability of ingredients. We use one or two diced fresh jalapeno chiles rather than canned because fresh imparts a better flavor in our opinion. It is also easier to buy a single chile or two rather than waste food.  We also use chicken legs and quartered breast pieces to accommodate everyone.  Also cook the veggies in the  same pan when browning the chicken, so no problem with undercooked vegetables, and only one pan to wash.

So good.  Browning the chicken first keeps it from getting  too "waterlogged" - there's still something to bite into, and mine came out SO juicy.  The flavor is great.  I'll make this again!

Made this for the first time today.... Was good except I used russet potatoes and 4 large chicken leg quarters cause that's what I already had and I cut the legs from the thighs but used them all so this made quite a bit... I also used two 10-1/2 ounce cans of Cream of Mushroom, cause I don't like Cream of Onion, and a 1/2 c milk. I also left out the green chile and added frozen peas instead but I think next time I will use Cream of Celery and leave out the mushrooms altogether. I love mushrooms but didn't care much for them in this dish. I set my crockpot to low... yes low... and let it cook 5 hours as the potatoes and carrots were soft by then and the chicken meat was falling off the bone. I also added just a little cornstarch to thicken as it was a tad watery for my liking so I may next time use 1/4 c milk or none at all. Overall this is a great dish. I highly recommend trying it.

I put in an envelope of Liptons dry onion soup and I used cream of mushroom soup.  I also increased the milk to 1/2 cup and added 1/2 cup of dry vermouth.  I cooked it on high for 4 hours and then on low for another 4 hours.  No cooking on top of stove.  Just put everything in the slow cooker.  Easy and no mess to clean up.

This recipe, as written, needed a lot of tweaking for me. I have made this twice, and each time there were problems (I should have read my own notes more carefully, from the first time I prepared this). First, I don't have a 5-qt. cooker, only a 6 1/2 qt. Does this make a difference? Four hours on low didn't even begin to cook the vegetables, and the sauce needs to be doubled so that it won't burn on the sides and bottom (which was starting to happen). The sauce also needs to be thinned with chicken stock, otherwise it remains gloppy and does not melt onto the meat and veggies. I did add at least a cup of stock, plus a quarter cup of white wine, after doubling the other ingredients in the sauce. I also added the green chiles near the end of the cooking time, otherwise they lose flavor. On both occasions making this, I had to dump everything into a Dutch oven and finish cooking it. The overall flavor is nice; I would suggest not preparing this when you are pressed for time, though.

Wonderful surprise with this recipe. It turned out delish.  My husband and I were pleasantly surprised as the ingredients are pretty straight forward and we were not sure if this would be a wow or not. Based on the reviews we decided to give it a try. Lucky for our taste buds that this came out so yummy. Will absolutely make this again.

Cooking this for 3.5-4 hours on low is laughable.  When we first saw that, we thought it sounded wrong, but we tried to follow the recipe.  Ultimately, we had to cook it for 8 hours on high for the vegetables to not be raw.  We used tiny red potatoes and quartered them and cut our baby carrots in half lengthwise as instructed, but it still took twice as long as this recipe says and had to be on high, not low.

Made this today.  It was so good!  My substitutes:  Pre-battered chicken tenders (because that's what I had), 1/2 small can of diced green chilis (because that's what I had), cream of celery (because I didn't have onion--but I added a couple of tablespoons of minced fresh onion), no chicken seasoning.  I cooked it in the pressure cooker for 3 1/2 hours (and did not open the lid while it was cooking).  Served with rice with sliced mushrooms and shaved carrots.  Husband had two helpings.

Recipe incorrect on cooking time. Should be on high for 4 hours., not low.  Flavor however was very good.

I seasoned and overseasoned this dish at every turn. Still it was extremely bland. This happens with crockpot recipes sometimes, but still a bit of a disappointment.I

This sounded wonderful, but I was hesitant to try it since so many people had different cooking times/methods.  I finally did though, and it was yummy!  I hate undercooked potatoes in the slow cooker, so I parboiled the potatoes and  carrots before putting them in the cooker.  I used just one 4 oz. can of chopped green chiles, and after I browned the chicken breasts I put a thinly sliced small onion in the drippings and browned them slightly,  then added it to the other vegetables.  I set my cooker on high for one hour, then turned it down to low and cooked it all for about four hours.  I kept worrying that I was over-cooking it, but it came out just delicious.  I'll be making this one again!!

Great recipe! I cant find cream of onion here.. so I have to use mushroom..

It's just my hubby and me so I only used 2 chicken breasts.  Changes I made:* used Yukon Gold potatoes instead of Red ones and I think if make that switch you won't have any problem with under cooked potatoes* used fresh mushrooms and only one can of chilis*used heavy whipping cream and chicken stock instead of the milk*used cream of chicken soup instead of onionWe had so much leftover veggies and liquid and saved them and the next night I cooked pork chops, warmed up the other and had another meal of this.I thought this recipe was one of the BEST crock pot meals I ever cooked.  It is definitely a "do-over" and I emailed the recipe to my college daughter for her to cook with her roomies.Since we only used 2 chicken breasts, I cooked it on high for 3 hours.

This is a great recipe.  I get poblano peppers and char and slice them and I use Cream of Mushroom soup.  Have made this with chicken and with a roast.  Delicious both times.  A definite keeper.

Thanks to all who went before me I used a cooking bag in the oven. 4 lg chicken breasts took less than an hour. Came out perfect. Moist and tender. 3 stars because it's basically a variation of pot roast, (sub chicken). I won't make it again, because my name is no repeats. I never cook the same thing twice. My family van't stand it!!! ( Only thing I cook again and again is my "man-snagging" pork chops!!!

This is a great one pot meal with chicken. I did used a small chopped sweet onion instead of the green chilies and then cream of mushroom soup instead of the cream of onion soup. Instead of chicken seasoning just use 1/4 tsp. of garlic powder and 1/4 tsp. of onion powder. Didn't use the rosemary. The veggies do need to be pre-cooked a bit as they aren't done when the chicken is.  Can't cook the chicken longer as it will dry out.

I left out the mushrooms and chiles and it was still delish!  Tasted great.

This sounds really good, but the sodium is way too high. I believe the soup is the culprit. I wish there was something else that I could replace it with.

This is one of the best crock pot recipes I've ever made.  I used Yukon Golds, not red and only 2 chicken breasts and one can of chilis.  We couldn't find cream of onion soup so I used cream of chicken...OMG this recipe was awesome.  We had so much non-meat leftover, the next night I cooked two pork chops and added the sauce and veggies back in and had another huge meal with it.  I highly recommend this recipe.  My hubby and I say " this is a do-over" if it's good and we both said it about this dish.

My family really enjoyed this dish.  I followed the recipe except I used pork and didn't have chicken seasoning so I used McCormick grill mates Montreal chicken seasoning and it was good.  I was able to find the onion soup and it was delicious.  Because I work, my slow cooker gets left on a little longer, I had it on low the whole time for about 7 hours and it was fall apart tender, so flavorful.  If yours comes out blah then you missed something... Must try!

seriously, very bland. I used pepperoncini instead of chilis and fresh mushrooms instead of canned. Really tasteless so I need to add some ingredients. Everything else I added as recipe states. hmmmm, won't make it again.

chicken and red potatoes

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total: 3 hours, 50 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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