Sunday, September 14, 2008

Slow Cooker Chicken

Since I was a bad blogger and didn't post yesterday, I thought I would post at least two recipes today ;o). A funny story about this, my parents and I loved this so much, when we first started making it, we made it so much we got sick of it! I personally don't like the chicken thighs, so I would use chicken breasts, and in order to make this on the healthy side, the golden cream of mushroom soup can be the low sodium one and low fat. It really won't change the taste of the dish, but will decrease the amount of fat and sodium in the dish.

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.

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