Crock Pot Chicken and Potatoes
User Reviews
5
4 reviews
Excellent
Crock Pot Chicken and Potatoes
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A simple slow cooker dinner that includes chicken, potatoes, and veggies in a creamy mushroom gravy!
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Ingredients
- 1 lb. carrot baby, in bag
- 2 medium celery halved lengthwise and cut into 3-inch pieces, ribs
- 24 ounces red potatoes quartered (or halved if they’re very small baby potatoes, small
- 2 lbs. chicken thighs or boneless, skinless chicken breasts, boneless, skinless
- 1 (1 ounce) dry onion soup mix I use Lipton brand, and dip mix
- 1 lb. mushrooms fresh, sliced
- 1 small onion thinly sliced
- 2 (10.5 ounce) condensed cream of mushroom soup canned
- parsley optional garnish, chopped fresh
- thyme
- basil
- other herbs
Instructions
- Place the carrots, celery, and potatoes in the bottom of a large slow cooker.
- Arrange the chicken on top. Sprinkle the dry onion soup mix seasoning over all of the ingredients in the pot.
- Add the mushrooms and onions on top of the chicken.
- Cover with the cream of mushroom soup (not diluted).
- Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Gently stir together the chicken, vegetables, and gravy. Garnish with chopped fresh herbs if desired.
Notes
- The total cooking time will vary depending on your individual slow cooker. After 4 hours on HIGH, my potatoes and vegetables are always perfectly tender. However, other slow cookers might only need 3 hours on HIGH. The chicken is done when it reaches an internal temperature of 165°F.
- I have tested this recipe with regular condensed soups and with the lighter, less-sodium "Heart Healthy" condensed soups. Both work fine; however, the regular condensed soups yield a thicker, creamier gravy.
- Do not thin the condensed soup with milk or other liquid before adding it to the slow cooker. The condensation from the Crock Pot will naturally thin the soups as the meal cooks.
- You can use boneless, skinless chicken thighs or boneless, skinless chicken breasts for this recipe. The thighs are more forgiving in the Crock Pot though, and tend to stay juicier and more tender than their white meat counterparts.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
378kcal
(19%)
Carbohydrates
39g
(13%)
Protein
36g
(72%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
148mg
(49%)
Sodium
937mg
(39%)
Potassium
2016mg
(43%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
10530IU
(211%)
Vitamin C
15mg
(17%)
Calcium
147mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 378kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 36g | 72% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 148mg | 49% |
| Sodium | 937mg | 39% |
| Potassium | 2016mg | 43% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 10530IU | 211% |
| Vitamin C | 15mg | 17% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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