Ten more days and I will be done with this semester, then no more school till April. Until then it’s just another boring recipe for this post. Well, it’s not that boring, but it’s not a funny anecdote either. I am big on crockpot cooking and couldn’t live without one. Besides, crockpot recipes are usually pretty simple, but taste great. Here is one of my favorites.
Crockpot Mushroom Chicken
- 2 or more chicken thighs/legs (how many depends on how big your crockpot or family is)
- 1 can of cream of mushroom soup
- 1 bag of frozen vegetables (I used California style)
- 1 TSP dried onions
- 1 TSP minced garlic
Place chicken in bottom of crockpot and cover with cream of mushroom soup. I only used one regular sized can because I cooked four thighs, but more can be used if needed. Add onions and garlic, mixing into soup. Cook on low for five to six hours or on high for two to three. Add frozen vegetables and cook for another 45 minutes or until done. Chicken breasts can be substituted for thighs, but they come out a little drier.