GREEK CHICKEN IN A CROCKPOT -- BONNIE'S
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!
chicken thighs, bone in, skinless
can mushroom soup
teaspoon kitchen bouquet
teaspoon cavender's seasoning
cup white wine
can sliced mushrooms, drained (or fresh mushrooms)
vegetable oil for frying
egg noodles for 6 cooked and drained
frozen or fresh green peas
teaspoons cavender's seasoning
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.
2Fry in 2 tablespoons hot oil until golden brown on both sides and remove and place the chicken in the crockpot
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.
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.
5Cook the green peas in just enough water to cover. add 1 teaspoon of Cavender's seasoning and simmer until tender.
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.