pat's Recipe

Chicken and Red Potatoes

Category: Poultry

3 Tbsp all-purpose flour
4 boneless, skinless chicken breast halves
(6 oz each)
2 Tbsp olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise
1 can (4 oz) mushrooms stems and pieces,
drained
4 canned whole green chiles, cut into 1/2-in
sliced
1 can (10-3/4 oz) condensed cream of onion
soup, undiluted
1/4 cup milk
1/2 tsp chicken seasoning
1/4 tsp salt
1/4 tsp rosemary, crushed
1/4 tsp pepper

Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown shidlen in oil on both sides.
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. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear and vegetables are tender.
4 servings