Wednesday, November 13, 2013

Slow Cooker Smothered Chicken with Mushroom Gravy



It's Day 3 of Slow Cooker Week and I will admit, I was leery about using my slow cooker to cook a whole meal.

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
Servings: 4

Ingredients:

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

Directions:

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.




8 comments:

  1. What is hot tomato sauce?

    ReplyDelete
    Replies
    1. Hot tomato sauce is regular tomato sauce with a jalapeno in it. You can make your own by taking a cup of tomato sauce and blend it with a jalapeno pepper or habanero is you really want it spicy. I updated the link...you can find it at most grocery stores on the ethnic food aisle.

      Delete
  2. yum… as we speak i have wings marinating for the sweet and tangy recipe you posted earlier this week…. this might be sunday dinner….

    ReplyDelete
  3. It's 11:00 am on a Saturday morning. I had chicken thighs in the fridge and no idea what to make of them. I just knew I had to clean out my freezer before buying more food. I'm even suppose to be going out to dinner tonight. I needed a recipe and Googled "slow cooker chicken thighs" and went to the images as I usually do. This recipe looks great and the ingredients are fantastic! This one is the only one I visited and the only one I needed. I also found a great creole seasoning blend recipe that I used for this recipe. I am so confident that this chicken will taste great that I might cancel dinner. Oops. I better not say that too loud. Thanks for the recipe!

    ReplyDelete
  4. I made this recipe as written. Delicious. Thank you so much for posting. It will become one of my "go-to" chicken recipes.

    ReplyDelete
    Replies
    1. Thank you so much for trying my recipe, I am glad you enjoyed it!
      Lisa

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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