Crock Pot Chicken Thighs w/Gravey

4.3 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 4.6 g
  • Cholesterol: 61.6 mg
  • Sodium: 561.8 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 16.7 g

View full nutritional breakdown of Crock Pot Chicken Thighs w/Gravey calories by ingredient
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nice over brown rice nice over brown rice
Number of Servings: 6


    6 pack of bonless skinless chicken thighs
    1 can Campbell's Condensed soup Healthy Request Cream of Mushroom
    1/3 cup chicken broth
    1 medium onion chopped
    garlic powder
    cayanne pepper
    1/3 bag frozen peas


Mix soup and broth in slow cooker. Saute onions until soft (or even golden) I use a cooking spray like PAM. Add onions to soup. Brown chicken thighs (again using PAM) and add to soup mixture. Add your spices and stir. Cook on high for about 3 hours (or low for 6 or so). Add peas 20 minutes before serving. Serve over rice.

Number of Servings: 6

Recipe submitted by SparkPeople user PPPGREEN.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    This is exactly what I needed! I had a huge pack of chicken thighs, a hungry bunch of kids and a crock pot. Thanks for posting this. It is yummy. - 3/25/07

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  • Very Good
    1 of 1 people found this review helpful
    Love this recipe. Very easy to make. - 10/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was great!!! Husband liked it, it's a keeper. - 2/26/08

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  • Very Good
    1 of 1 people found this review helpful
    Taste is excellent! I used a little more chicken broth because of the size of my crock pot,and because of that, the sauce was runny. I removed the sauce, put it in a saucepan, brought it to a boil, and thickened it with gravy thickener, then added it back in with the chicken. Worked out great - 2/4/08

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  • This was fantastic! My husband loved it, and so did I. He mostly ate all of it! Didn't hardly leave me any! Will definitely make again. Thank you! - 8/1/14

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