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CROCK POT CREAMY CHICKEN AND POTATOES
This Crock Pot Creamy Chicken and Potatoes recipe is a whole meal in one. Creamy sauce on top of tender chicken breast with seasoned potatoes and carrots.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
10
minutes
minutes
Servings
4
Calories
800
kcal
Author
Brandie @ The Country Cook
Ingredients
1
10 oz
can condensed cream of onion soup
1
4 oz
can diced mild green chiles
drained
½
cup
2% milk
1
tsp
Montreal chicken seasoning
¼
tsp
dried rosemary
¼
tsp
salt
¼
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
Instructions
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.
Nutrition
Calories:
800
kcal