BONNIE'S GREEK CHICKEN IN A CROCK POT
By
BonniE !
@ReikiHealsTheSoul
3
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!
Rating:
★★★★★ 5 votes5
Comments:
Serves:
6
Prep:
20 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot
Ingredients
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CHICKEN
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6chicken thighs, bone in, skinless
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1can mushroom soup
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1/4teaspoon kitchen bouquet
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1teaspoon cavender's seasoning
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1/2cup white wine
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1can sliced mushrooms, drained (or fresh mushrooms)
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·vegetable oil for frying
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·egg noodles for 6 cooked and drained
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·frozen or fresh green peas
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COATING MIX
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1cup flour
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2teaspoons cavender's seasoning
How to Make BONNIE'S GREEK CHICKEN IN A CROCK POT
- 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!
