Ingredients: |
Ingredients: Servings: 4-6
3 slices Bacon, cut into 1/2-inch pieces
8 Boneless, Skinless Chicken Thighs
1/2 tsp. Salt
1/2 tsp. Pepper
12-oz. Baby Portabella Mushrooms, sliced
1 lg. Onion, halved and sliced
1 cup Carrots, rough chopped
1 cup Celery, rough chopped
2 Cloves Garlic, finely chopped
1/4 cup EVOO
1 tsp. Rosemary
1 tsp. Thyme
2 cans Condensed Cream of Chicken Soup
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Directions: |
Directions:Spray a large slow cooker with cooking spray.
Heat a 12” cast-iron skillet oven medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to the slow cooker.
Wash chicken, pat dry and season both sides. Increase heat to Medium-High. Add chicken cooking until browned, about 3-minutes per side. Transfer chicken to slow cooker. Add mushrooms to skillet cooking until browned. Transfer to slow cooker.
Reduce heat to Medium and add EVOO, carrots, celery and onion. Cook until softened, about 4-minutes. Add garlic and cook about 1-minute more. Transfer to the slow cooker.
Add a splash of EVOO to the skillet, stirring and scraping to until all brown bits are loosened from the bottom. Pour into slow cooker. Add soup to slow-cooker stirring to mix well. Mix leaving chicken on bottom ingredients. Cover and cook at High setting for 3-hours, or until chicken is tender. (Add cream if used, stirring to mix. Cover and cook another 10-minutes, or until hot.)
Serve over angel hair pasta.
Cook’s Note: Try adding an optional 1/4-1/3 cup Heavy Whipping Cream for added richness. |
This recipe for SLOW COOKER SMOTHERED CHICKEN is from