Chicken Slow Cooker Recipe

My mom used to make this recipe soooooo much when I was growing up she got sick of it and stopped making it :D. It was quite tasty but I think we had it almost every week.

1 package 6 pieces chicken thighs
Salt and pepper
1 package baby carrots
¼ tsp basil
2 cans golden cream of mushroom soup
2 tsp garlic
1 small onion sliced
2 bay leaves
6 top onions sliced into ½ pieces
1 cup White Wine
1 package sliced mushrooms

Trim some of the skin and fat off the chicken. Combine all ingredients into the slow cooker. Turn setting on low and cook 6 – 8 hours. Thicken gravy with Bisto or cornstarch and water. Serve over cooked noodles or combine noodles in pot to also thicken the gravy. Also serve with Garlic bread and salad.

Sounds good and I’m going to try it on guests this weekend. Only with chicken breasts instead of thighs. Do you think this will work?

Definitely! I have made it with chicken breasts before as well…I personally don’t like chicken thighs. It may be just a tad bit dry (because the breasts tend to do that) but it will still be just as tasty.

Ooops…I just noticed…Top Onions…are actually Scallions. In my family that is what we call them and it is such a habit to call them that I didn’t realize that is how I referenced them in the recipe.

sounds good i need a recipe that does not produce dry chicken my husband refuses to eat chicken lately think i will try this with the dark meat and send him back to chicken instead of heavy beef-would it be better if you browned the meat first?

My mother never did…but I usually do. Just the difference between two cooks. But I brown everything first before I put it in the crock pot just to get that “sear” on it.

My family loves this recipe. We sometimes take the chicken (breast and thigh meat) off the bone, chop it up and put it back in the gravy, then serve over pasta. Very good!