MAKEOVER: Crockpot Chicken Supreme (by LISAHYMES) (by LISAHYMES)
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 301.0
- Total Fat: 13.4 g
- Cholesterol: 118.9 mg
- Sodium: 910.9 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.4 g
- Protein: 29.7 g
View the original recipe for MAKEOVER: Crockpot Chicken Supreme (by LISAHYMES)
IntroductionYou can change things around quite a bit in this one and it'll completely change the taste of the dish.
I've used cream of chicken soup, cream of mushroom soup and even cream of celery and so far it has tasted delicious and rich no matter what! You can change things around quite a bit in this one and it'll completely change the taste of the dish.
I've used cream of chicken soup, cream of mushroom soup and even cream of celery and so far it has tasted delicious and rich no matter what!
10 boneless, skinless chicken thighs
10 oz. can condensed cream of chicken soup
1 can cream of celery
1 T olive oil
1 cup fresh mushrooms, chopped
1/2 - 1 cup onion, chopped
1/2 cup water
1/4 cup dry white wine
poultry seasoning, garlic powder, cayenne pepper
1/2 cup shredded Swiss
i wanted a last minute, easy chicken in the crockpot recipe using things in my pantry. i only had frozen thighs so i used those and increased the time in the crockpot. i added another can of soup because we like sauce but felt it needed water and a little wine to make it a little less creamy.
i used frozen chicken thighs - salt and pepper and browned in skillet, turning once, and added to crockpot. sprinkled with poultry seasoning and garlic powder. add mushrooms and onions.
mix soups together with water and white wine and added to crockpot. sprinkled with cayenne pepper.
Cover and cook on low setting for 10 hours (since i was using frozen chicken), or until chicken registers 165 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings