I've owned a slow cooker for as long as I can remember but I've only used it to keep my collard greens warm during the Holidays.
A few of my foodie friends told me to try it, and I am so glad I listened. If you're stuck in the ice ages like I was, this is the perfect dish to convince you that a slow cooker can be your new best friend!
I used bone-in, skinless, chicken thighs for this dish because I was concerned about breast meat drying out.
I fried a little bacon until crisp, then I browned the lightly floured chicken in bacon grease with a little olive oil added, for about 3 minutes on each side.
Make sure you do this in batches, then transfer chicken to slow cooker.
I sauteed onions, peppers, celery and garlic, added the cream of mushroom and hot tomato sauce to pan. Pour the sauce over the chicken in the slow cooker.
After four hours of cooking time on low we have perfectly smothered chicken.
I topped my chicken with green onions. I ate the bacon while the chicken was cooking so that option was not available.
But, if you can hold off eating the bacon, then sprinkle it on top with the green onions.
This dish is really delicious with a little kick from the spicy tomato sauce. I served it with hot rice and cornbread, but potatoes or egg noodles would also work. Enjoy!
Slow Cooker Smothered Chicken with Mushroom Gravy
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
8 chicken thighs or breast, bone-in, skinless
4 slices of bacon
1 small can Campbells Cream of Mushroom soup
1 cup hot tomato sauce
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 red onion, sliced
1 bell pepper, diced
1 stalk of celery
3 cloves garlic
1/2 bunch green onion, diced, to garnish
1/2 cup flour
extra virgin olive oil
Mix seasoning blend and set aside.
Heat 1 tablespoon of olive oil in skillet over medium heat, add bacon and cook for about 7 minutes are until bacon is crispy.
While bacon cooks, rinse chicken and remove skin. Place chicken in a large bowl and coat with 2 tablespoons of olive oil and the seasoning blend, mix well. Lightly flour chicken and set aside.
Remove bacon from pan and set aside. Add chicken to bacon grease, add more olive oil if needed and brown chicken in batches, for about 3 minutes on each side, transfer to slow cooker, repeat.
Add bell pepper, onion, and celery to pan, saute for about 5 minutes, add garlic and cook 1 minute more. Add cream of mushroom and hot tomato sauce and mix well.
Pour over chicken in slow cooker. Cook on low for 4-5 hours are until chicken is done. Sprinkle cook bacon and green onions on top if desired. Serve over hot rice or potatoes.