Crock Pot Creamy Chicken Potatoes
Crock Pot Creamy Chicken Potatoes is a great dinner recipe to make when you have a few potatoes left out of a five pound bag that need to be used up before they start going bad.
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Season the chicken with the salt, pepper and seasoned salt.
Place the potato pieces into the bottom a 6 or 7 quart crock pot slow cooker.
Salt and pepper them liberally.
Lay the chicken pieces over the top of the potatoes.
In a small bowl mix together the soup, milk and sour cream.
Pour the soup mixture over the top of the chicken.
Place the lid on the slow cooker and cook on high for 3-4 hours or low for 4-5 hours.
Cook until the internal temperature of the thickest piece of chicken reaches 165 F. Do not over cook.
Serve chicken over potatoes on a plate with a favorite side vegetable. (I served my Instant Pot Green Beans with this recipe)
Calories: 516kcal | Carbohydrates: 66g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 627mg | Potassium: 2253mg | Fiber: 7g | Sugar: 8g | Vitamin A: 503IU | Vitamin C: 34mg | Calcium: 133mg | Iron: 4mg
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