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Slow-Cooker Smothered Chicken

 

Slow-Cooker Smothered Chicken

This Slow-Cooker Southern Smothered Chicken Recipe is Creamy, bacon-flecked and savory, this slow cooker version of a Southern classic chicken dish may be the definition of comfort food.

  • 3 slices bacon (, cut into 1/2-inch pieces)
  • 8 boneless skinless chicken thighs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 oz sliced mushrooms
  • 1 tablespoon vegetable oil
  • 1 medium onion (, halved and sliced)
  • 2 cloves garlic (, finely chopped)
  • 1 can ((10.75 oz) condensed cream of chicken soup)
  • 1/3 cup heavy whipping cream
  1. Spray 3- to 4-quart slow cooker with cooking spray.
  2. Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
  3. Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker.
  4. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
  5. Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.
  6. Courtesy of BettyCrocker