Easy, one pot meals are the best kind of meals for a busy gal like me. I am a low fuss type of cook. I want a super yummy meal at the end of a long day but I don't want to be even more exhausted after cooking. And I certainly don't want a bunch of dirty dishes either! That's why I have so many crock pot (slow cooker) meals on the blog. They are made for folks just like me. And it's even better when the entire meal (chicken, little potatoes, carrots and sauce) is all made together. Perfection!
Now, I know it might not look like the prettiest meal in the world but I promise you it packs a whole lotta flavor. The sauce is incredible and the veggies cook perfectly. I am using my favorite Little Potatoes in this! The Blushing Belle varietals, which are a red creamer potato, hold up really well to the low and slow cooking times. They hold their shape but come out so creamy and tender!
All the Little Potato varietals are triple-washed so no cleaning required! And, the potatoes have thin skin and requires no peeling. The perfect veggie for the busy cook!
I served this meal with a side salad. I buy the bagged salad that has everything included (even the dressing!) It makes for a simple yet spectacularly yummy meal! Did I mention the sauce? Oh my....so good! The green chiles add a bit of kick to this dish. They are completely optional.
1 (10 oz.) can condensed cream of onion soup, undiluted
1 (4 oz.) can diced mild green chiles, drained (optional)
1/2 cup 2% milk
1 tsp. Montreal chicken seasoning
1/4 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
3 tbsp. all-purpose flour
4 boneless, skinless chicken breasts
1 pound Blushing Belle Little Potatoes, sliced lengthwise
2 cups baby carrots
Note: The green chiles are going to add a bit of heat to this dish. They are completely optional.
In a medium bowl, combine cream of onion soup, diced green chiles, milk, chicken seasoning, rosemary, salt & pepper.
Slice little potatoes lengthwise.
In a large ziploc bag, add flour and chicken. Seal the ziploc bag and shake well until the chicken is coated in the flour.
Heat olive oil in a large skillet over medium-high heat. I am using a Ninja cooker here. It has a stovetop setting and a slow cooker setting. I just switch it to the high setting and heat up the oil that way. Once the oil is super-hot, shake the excess flour off the chicken breasts and add them to the hot skillet.
Brown each side of the chicken breast. We're not cooking them all the way through, just browning both sides.
Drain any excess oil. If you are browning your chicken in a separate skillet, turn the heat off and add chicken to the slow cooker. Then add little potatoes and carrots to the crock pot.
Drizzle the cream sauce on top of the chicken and veggies.
Cover and cook on low for 3-4 hours.