GREEK CHICKEN IN A CROCKPOT -- BONNIE'S

Bonnie ^O^

By
@Utahn

This delicious meal couldn't get any easier. The chicken is seasoned with Cavender's Greek seasoning, fried to a golden brown, and then placed in the crockpot to simmer a few hours for that tantalizing home-cooked flavor. Serve it over hot buttered egg noodles with a side of seasoned green peas. This makes a fast and easy meal for your family. Enjoy!


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Rating:
★★★★★ 5 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
4 Hr

Ingredients

CHICKEN

6
chicken thighs, bone in, skinless
1
can mushroom soup
1/4
teaspoon kitchen bouquet
1
teaspoon cavender's seasoning
1/2
cup white wine
1
can sliced mushrooms, drained (or fresh mushrooms)
vegetable oil for frying
egg noodles for 6 cooked and drained
frozen or fresh green peas

COATING MIX

1
cup flour
2
teaspoons cavender's seasoning

Step-By-Step

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1Prepare the chicken thighs, removing the fat and skin. Dredge in the Coating Mix made with 1 cup flour and 2 teaspoons of Cavender's Greek Seasoning.

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2Fry in 2 tablespoons hot oil until golden brown on both sides and remove and place the chicken in the crockpot

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3Deglaze the pan with the white wine, and pour it over the chicken. Add the mushroom soup, sliced mushrooms, and 1 teaspoon Cavender's Greek Seasoning. Cook on low in the crockpot for 4 hours or until fork tender.

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4Cook the egg noodles when the chicken is done. Drain. Mix a pat of butter and toss it in the drained noodles until the butter is melted. Add a dash of kosher salt.

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5Cook the green peas in just enough water to cover. add 1 teaspoon of Cavender's seasoning and simmer until tender.

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6When the peas and noodles are done, serve a chicken thigh on the plate, add some mushroom gravy to the chicken. Ladle a spoon of noodles and a spoon of peas on the plate. Add a spoon of the mushroom gravy to noodles. Garnish with parsley if desired.

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7Here is how it looks! Serve and enjoy!

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy