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Ingredients Jump to Instructions ↓

  1. 1 whole chicken (about 5 pounds)

  2. 3 leg parts (leg & thigh)

  3. 15 baby potatoes cut in half ( I used, yellow, red & purple)

  4. 6 celery stalks sliced

  5. 1 bag of baby carrots

  6. 1 large onion sliced thinly

  7. 1 large (12 oz or larger ) fresh sliced mushrooms

  8. 1 LARGE can of cream of chicken soup

  9. 1 envelope of Italian salad dressing

  10. 1 package of dry onion soup mix

  11. 1 small (4 oz or smaller) can of evaporated milk

  12. 3 cloves garlic minced well

  13. Seasonngs"

  14. salt , pepper , paprika , poultry seasoning , italian seasoning , garlic powder

Instructions Jump to Ingredients ↑

  1. Cut up whole chicken into parts (I removed ALL rib bones and smaller bones)

  2. In frying pan, brown chicken on both sides (sprinkle with garlic powder and poultry seasoning (not to heavy))

  3. Meanwhile, in crockpot layer all the vegetables and potatoes.

  4. Place browned chicken over top Mix soup with envelope of Italian seasoning and mix well. Add evaporated milk, (about 1/4-1/2 cup)). Do not want to thin, want soup to be on thicker side.

  5. Sprinkle dry onion over top Cook on high for about 4 hours.

  6. Lower to low heat for 1 to 2 hours to be sure chicken is throughly cooked.

  7. I removed chicken from crockpot and took off fat and any bones that were falling off.

  8. Serve with fresh buttered bread

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