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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Try this moist and tender chicken-and-potato dish with its creamy, scrumptious gravy tonight! Just fix it in the morning, then forget about it until dinner time. Michele Trantham - Waynesville, North Carolina Ingredients:
3 tablespoons king arthur unbleached 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:
1. 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 thermometer reads 170°. Yield: 4 servings.
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