Chicken and Red Potatoes (crockpot meal)

Ingredients:

* 3 tablespoons 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 milk
* 1/2 teaspoon chicken seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper

Directions:
Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in oil on both sides.
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. 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. Yield: 4 servings.


Another good one!! Easy to make and very flavorful! The chicken came out very tender. I could not find cream of onion soup so I ended up using cream of chicken. I think any cream of soup would work in this case. This recipe is from Simple and Delicious Magazine.