Photo: Candy Koehling
March is in like a lamb. Whatever that means! It’s still cold to me. On these last cold, dreary days of winter, nothing warms like a nice, hot meal. Add a crock pot for simplicity and you’ve a recipe for a happy family.
I swiped this recipe from Taste of Home’s Quick Cooking magazine a few years back. A few out of the ordinary ingredients give it a nice twist on traditional slow cooker recipes. With snow still on the ground, there’s plenty of time left for some warm comfort food.
Chicken and Red Potatoes
4 boneless chicken breasts, about 1 ½ pounds
4 medium red potatoes, skin on, cut into wedges
Handful of baby carrots
4 oz can sliced mushrooms
4 oz can diced green chilies
10 oz can condensed cream of onion soup
¼ c milk
½ t chicken seasoning (or use poultry seasoning or sage)
¼ t salt
¼ t dried rosemary
¼ t pepper
Place potatoes, carrots, mushrooms and green chilies in greased slow cooker. In small bowl combine sauce ingredients. Pour half the sauce mixture over vegetables. Place chicken on top of vegetables and top with remaining sauce mixture. Cover and cook on low for 4 hours.
Note: This recipe will not work well if you leave it on for 8 hours. The sauce evaporates and dries out the vegetables. The chicken tastes like jerky! Can you tell I did it before?
I wouldn’t suggest leaving it on while you are away for that long. The alternate method is to brown the chicken in a large skillet (great for electric skillet) then add the rest of the ingredients. Cover and simmer for about 1 hour. Yummy like this.)