Monterey Chicken

I came up with this recipe after attempting a Sandra Lee recipe. I decided to delete a few ingredients because I didn’t like some of the items (mushrooms, onions, and baby corn). I also bought only one can of the cream soup instead of two. Lastly, I didn’t have any fresh or dried thyme, so I substituted my favorite all-around spice. When the chicken came out of the crock pot, it was delicious, but definitely not what Sandra Lee had intended. Here’s what I came up with:


  • 3 or 4 chicken breasts
  • McCormick Garlic Pepper seasoning (or my homemade version)
  • 1 cup baby carrots
  • 3 or 4 red potatoes, skins on, quartered
  • 2 cans condensed cream of chicken soup
  • (optional) 1/4 cup diced onion
  • (optional) 1/4 cup diced green pepper
  • (optional) 1/2 tsp. dried parsley

Step 1: Place red potatoes on the bottom of a 5-quart slow cooker, add the carrots on top of the potatoes. Top veggies with one can of the condensed soup.

Optional Step 1.5: For a little extra kick, sprinkle some diced onion and green pepper over everything.

Step 2: Generously coat both sides of the chicken breasts with the Garlic Pepper seasoning. I always have the blend on hand because it has not only garlic and black pepper, but also red and green bell peppers, onions, and a little brown sugar.

Step 3: Lay the chicken atop the veggies. Dollop the other can of condensed soup on the chicken. Don’t smear it around or it’ll shift the seasoning and some of your chicken will have too much seasoning while other chicken areas will be bland. Sprinkle with dried parsley.

Step 4: Cover the crock pot and cook on Low for 4-6 hours.

The chicken comes out juicy and very flavorful and the veggies have a delightful thick sauce from the soup. Enjoy it as-is or add some rice as a side dish to stretch the meal between more people.

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