GREEK CHICKEN IN A CROCKPOT -- BONNIE'S
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|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|
|2||teaspoons cavender's seasoning|
Cooked to Perfection
St. George, UT (pop. 72,897)
Member Since Jul 2010
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!
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.
Fry in 2 tablespoons hot oil until golden brown on both sides and remove and place the chicken in the crockpot
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.
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.
Cook the green peas in just enough water to cover. add 1 teaspoon of Cavender's seasoning and simmer until tender.
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.
Here is how it looks! Serve and enjoy!