Categories: Chicken, CrockPot, Dinner
Ingredients
- Nonstick cooking spray
- 3 pounds chicken thighs, skinned
- 1 envelope(1/2 of a 2.2-ounce package) beefy onion soup mix
- 2 cups quartered fresh mushrooms
- 1 1/2 cups frozen small whole onions
- 3 medium carrots, cut into 31/2-inch sticks
- 1/2 cup dry red wine
- Hot cooked mashed potatoes (optional)
- Snipped fresh parsley (optional)
Directions
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Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.
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Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.
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Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.