-3 Tbs flour
-4 chicken thighs, skin-on, bone-in
-2 Tbs extra virgin olive oil
-4 medium red potatoes, peeled (optional) and cut into wedges
-2 cups fresh baby carrots
-1 (4 oz) can mushrooms, stems and pieces, drained
-1 (4 oz) can diced green chilies
-1 (10 3/4 oz) can condensed cream of onion soup, undiluted
-1/4 cup milk (2 %)
-1/2 tsp chicken seasoning
-1/2 tsp salt
-1/2 tsp pepper
-1/4 tsp dried rosemary, crushed
Heat oil in large skillet. Dredge the chicken through flour and brown on both sides in hot oil.
Coat your slow cooker with cooking spray (be generous and cover the walls of the dish as well).
Place the potatoes, carrots, mushrooms and chilies in prepared slow cooker.
In a small bowl, combine the soup, milk, seasoning, salt, pepper and rosemary. Pour half of this mixture over the vegetables. Top with the browned chicken. pour remaining soup mixture over the chicken.
Cover and cook on low for 4 hours. Enjoy!
Slightly adapted from a recipe found here.