Slow Cooker Chicken Thighs Recipe
Slow cooker chicken thighs are a comforting meal with a luscious and creamy sauce.
Servings: 8 servings
Equipment
- Crockpot slow cooker
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 black pepper
- ½ teaspoon dried thyme leaves
- 1 tablespoon grainy mustard
- 1 (10.5 ounce can) condensed cream of mushroom soup
- 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 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: 354kcal | Carbohydrates: 5g | Protein: 26g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 604mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg