4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons Crisco® Pure 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 2% milk
1/2 teaspoon chicken seasoning
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
Instructions
Place flour in a large resealable plastic bag. Add chicken, one piece at a time; 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 a meat thermometer reads 170°. Yield- 4 servings.
Originally Submitted
3/22/2010
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