Chicken and Red Potatoes

3 Tbsp. flour
4 chicken breasts
2 Tbsp Olive Oil
4 medium red potatoes, cut into wedges (I use more - probably 6)
2 cups carrots, cut into chunks
1 can (4 oz.) mushroom stems and pieces, drained
1 can (4 oz) diced green chilies (If your family doesn't like spicy meals, you don't have to use the whole can. Sometimes I only use half.)
1 can (10 3/4 oz) cream of mushroom soup, undiluted
1 packet dry onion soup mix
1/4 cup milk
1/2 tsp poultry seasoning
1/4 tsp salt
1/4 tsp pepper

Place flour in a large resealable plastic bag or bowl with a lid. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in olive oil on both sides. (I skip the browning step if I am in a hurry.)

Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5 qt crock pot. 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 hours to 4 hours or until chicken juices run clear and vegetables are tender. Makes 4 servings.