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Ingredients
6 Chicken thighs, boneless
4 Ounces sweet vermouth
1 Can cream of mushroom soup
1/2 Cup mushrooms, sliced
1 Cup sour cream
1/4 Cup flour
1 Dash salt
1 Dash pepper
1/8 Teaspoon paprika
Instructions
Sprinkle chicken thighs lightly with salt, pepper, and paprika and place chicken in crockpot.
Mix sweet vermouth, soup, and mushrooms until well combined, pour over chicken then sprinkle with a little more paprika.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours.
Remove chicken and stir in sour cream mixture during last 30 minutes.
Serve sauce over chicken.