Crock Pot Creamy Chicken and Little Potatoes
Brandie @ The Country Cook
can condensed cream of onion soup
can diced mild green chiles
Montreal chicken seasoning
boneless, skinless chicken breasts
Blushing Belle Little Potatoes
In a medium bowl, combine cream of onion soup, diced green chiles, milk, chicken seasoning, rosemary, salt & pepper.
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.
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.
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 4-6 hours. Chicken should be 165f degrees when fully cooked.
Recipe courtesy of www.thecountrycook.net