GREEK CHICKEN IN A CROCKPOT -- BONNIE'S

Bonnie D. Recipe

By Bonnie D. 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!


Recipe Rating:
 5 Ratings
Serves:
6
Prep Time:
Cook Time:

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

Directions Step-By-Step

1
Prepare 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.
2
Fry in 2 tablespoons hot oil until golden brown on both sides and remove and place the chicken in the crockpot
3
Deglaze 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.
4
Cook 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.
5
Cook the green peas in just enough water to cover. add 1 teaspoon of Cavender's seasoning and simmer until tender.
6
When 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.
7
Here is how it looks! Serve and enjoy!

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy