• 4servings
  • 200minutes
  • 451calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons all-purpose flour

  2. 4 boneless skinless chicken breast halves (6 ounces each )

  3. 2 tablespoons olive oil

  4. 4 medium red potatoes, cut into wedges

  5. 2 cups fresh baby carrots, halved lengthwise

  6. 1 can (4 ounces) mushroom stems and pieces, drained

  7. 4 canned whole green chilies, cut into 1/2-inch slices

  8. 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted

  9. 1/4 cup 2% milk

  10. 1/2 teaspoon chicken seasoning

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon dried rosemary, crushed

  13. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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.

  2. 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.

  3. 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 meat thermometer reads 170°. Yield: 4 servings.


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