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Slow Cooker Chicken Thighs
Make a show stopping meal where the Crock pot does all the work with this easy recipe!
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
8
servings
Author:
Holly
Equipment
Crockpot
Ingredients
8
ounces
mushrooms
halved
½
cup
onion
finely diced
2
cloves
garlic
minced
8
chicken thighs
bone in and skinless
½
teaspoons
salt
½
teaspoon
pepper
½
teaspoon
dried thyme leaves
1
tablespoon
grainy mustard
1
can
cream of mushroom soup
10.5 ounces
½
cup
chicken broth
Instructions
Place mushrooms, onions and garlic in the bottom of a slow cooker.
Season chicken thighs with salt, pepper, thyme, and dijon mustard. Place over mushrooms
Mix the mushroom soup and chicken broth together and add to the crock pot.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Notes
Chicken should reach an internal temperature of 165˚F for save consumption. Use an instant-read digital meat thermometer for an accurate reading.
Using a Crock-Pot liner is a great way to save on clean up!
Refrigerate leftovers in a covered container for up to 4 days, or freeze cooled chicken with the sauce in zippered bags for up to 4 weeks.
Use chicken thighs (or preferred pieces) the same size so they cook at the same rate.
Nutrition
Calories:
354
kcal
|
Carbohydrates:
5
g
|
Protein:
26
g
|
Fat:
25
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
144
mg
|
Sodium:
604
mg
|
Potassium:
460
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
121
IU
|
Vitamin C:
2
mg
|
Calcium:
21
mg
|
Iron:
1
mg