Categories: Chicken, CrockPot, Dinner

Ingredients

• Nonstick cooking spray
• 3 pounds chicken thighs, skinned
• 1 envelope(1/2 of a 2.2-ounce package) beefy onion soup mix
• 2 cups quartered fresh mushrooms
• 1 1/2 cups frozen small whole onions
• 3 medium carrots, cut into 31/2-inch sticks
• 1/2 cup dry red wine
• Hot cooked mashed potatoes (optional)
• Snipped fresh parsley (optional)

Directions

1. Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.

2. Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.

Email to a friend | Print this recipe | Back