This recipe was featured in Crockin’ Up a Storm.
2 to 3 pounds chicken thighs
2 tablespoons butter, melted
Salt and pepper to taste
2 tablespoons dry Italian dressing mix
1 can (10 3/4 ounces) mushroom soup
6 ounces cream cheese, cut into cubes
1/2 cup dry sherry
1 small onion chopped
1 can (7 ounces) sliced mushrooms
- Brush chicken pieces with melted butter, season with salt and pepper and place in a slow cooker. Sprinkle salad dressing mix on top, cover and cook on low for 5-6 hours.
- Mix soup, cream cheese, sherry and onion in a saucepan. Cook and stir until smooth and onions are tender, 10 to 15 minutes.
- Spoon onion mixture over chicken, add mushrooms, cover and cook for 30 minutes longer.
- Serve over rice or noodles.
Servings: 6. Serving size: 2 thighs plus sauce. Per serving: 676 calories, 37.1 g protein, 46 g fat, 16.5 g carbohydrates, 1.5 g dietary fiber, 987 mg sodium, 7.2 g sugars, 223 mg cholesterol
Janine Kuykendall | Pedernales EC
