Ingredients
3 tablespoons all-purpose flour4 boneless skinless chicken breast halves (6 ounces each)2 tablespoons olive oil4 medium red potatoes, cut into wedges2 cups fresh baby carrots, halved lengthwise1 can (4 ounces) mushroom stems and pieces, drained4 canned whole green chiles, cut into 1/2-inch slices1 can (10-3/4 ounces) condensed cream of onion soup, undiluted1/4 cup 2% milk1/2 teaspoon chicken seasoning1/4 teaspoon salt1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper
Preparation
Place flour in a large bowl or dish. Add chicken, 1 piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chiles 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 3-1/2-4 hours or until a thermometer reads 170°.
