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- Nonstick cooking spray
- 3 pounds chicken thighs, skinned
- 1 envelope beefy onion soup mix (1/2 of a 2.2-ounce package)
- 1 1/2 cups loose-pack frozen small whole onions
- 2 cups fresh button or wild mushrooms, quartered
- 1/2 cup dry red wine
- Hot-cooked mashed potatoes (optional)
- Snipped fresh basil or parsley (optional)
1. Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.
2. Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones. Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 305,
- Fat, total (g) 8,
- chol. (mg) 161,
- sat. fat (g) 2,
- carb. (g) 12,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 41,
- vit. A (IU) 97,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 759,
- Potassium (mg) 607,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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