Chicken And Red Potatoes

• 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 chiles, 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

1. Place flour in a large bowl or dish. Add chicken, one piece at a time; toss to coat. In a large skillet, brown chicken in oil on both sides.
2. 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.
3. 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 thermometer reads 170u0b0.

allpurpose, chicken breast halves, olive oil, red potatoes, fresh baby carrots, mushroom stems, green chiles, condensed cream, milk, chicken seasoning, salt, rosemary, pepper

Taken from www.tasteofhome.com/recipes/chicken-and-red-potatoes/ (may not work)