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Crock Pot Creamy Chicken and Little Potatoes

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 800kcal
Author: Brandie @ The Country Cook


  • 1 10 oz can condensed cream of onion soup
  • 1 4 oz can diced mild green chiles drained
  • 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


  • 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.


Calories: 800kcal