I made this recipe that I’ve been thinking about for a while, it turned out extremely yum, so I thought I would share it with you all!

List of ingredients
6 chicken thighs
1 10.5 oz can Cream of Mushroom soup
1 14 oz can Chicken Broth
1/2 onion diced
8-10 mushrooms sliced (depending on size)
1 tsp. McCormick Garlic and Herb Perfect Pinch
Salt and Pepper to taste

Place chicken thighs and diced onions in the bottom of crock pot and sprinkle with Perfect Pinch. Whisk together soup and broth, reserving half of the can of broth, pour over chicken and onions. Cook on low for 4-6 hours, or until completely cooked. Close to the end of cook time, slice the mushrooms and lightly saute them, and then add them over the top. You could probably just dump them in earlier, but I think doing it this way improves the flavor and keeps them from getting rubbery. If you find the sauce is getting too thick, add the remaining half can of stock. If using bone-in chicken thighs, you may not need it. Bone in chicken adds more juices as it cooks. I used boneless chicken thighs, so I needed the whole can.

This is great served over rice! Minute Rice Steamers are 10 for $10 at Pick ‘n Save this week, so I served mine over a Brown Rice Steamer. As for salt, I didn’t add any because I used regular chicken broth and not low sodium, because that is what I had on hand. I served it with corn, and I thought it was a delicious dinner!

Chicken thighs are almost always on sale for rock bottom prices, and this is a tasty way to prepare them. I hope you enjoy it!