Chicken and Red Potatoes Fix it in the morning, then forget about it until dinner time. Michele Trantham - Waynesville, North Carolina METHOD: Slow Cooker TIME: Prep: 20 min. Cook: 3-1/2 hours Ingredients: 3 tablespoons all-purpose flour 4 boneless skinless chicken breast halves (6 ounces each) 2 tablespoons 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 milk 1/2 teaspoon chicken seasoning 1/4 teaspoon salt 1/4 teaspoon dried rosemary, crushed 1/4 teaspoon pepper Directions: Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and 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 chicken juices run clear and vegetables are tender. **************A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100126575x1220685763x1201394209/aol?redir=http:%2F%2Fwww.freecreditreport.com%2Fpm%2Fdefault.aspx%3Fsc%3D668072%26hmpgID %3D62%26bcd%3DMarchfooterNO62)
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