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Ingredients
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Teaspoon paprika
1/4 Teaspoon lemon pepper
1 Teaspoon garlic powder
6 - 8 Boneless, skinless, chicken thighs
1 (10 3/4 oz) Can cream of mushroom soup
1 (8 oz) Container sour cream
1/2 Cup chicken broth
1/2 Pound fresh mushrooms, sliced
2 Tablespoons corn starch
1/4 Cup water
Instructions
Combine seasonings and rub on chicken breasts. Place in crockpot. Combine soup, sour cream and wine or broth. Stir in mushrooms. Pour over chicken. Cover; cook on LOW 5 to 7 hours or HIGH for 4 hours. When chicken is done combine corn starch and water and whisk until smooth, pour into crockpot and stir gently. Continue cooking until sauce thickens to desired consistency. Serve over potatoes, pasta or rice.