Friday, March 4, 2011
Makes 4 servings
1 (10 3/4 oz) can cream of chicken soup
1/4 cup water
2 Tbsp fresh lemon juice
1/4 cup Dijon mustard
2-3 garlic cloves, minced
6 boneless, skinless chicken thighs
Hot cooked rice
1. Combine soup, water, lemon juice, mustard and garlic in small bowl and mix.
2. Place thighs, trimmed of fat, in bottom of slow cooker.
3. Pour soup mixture over the top of the thighs.
4. Cover and cook on LOW 4-6 hours. Serve over rice.
I made this a while ago as a spinoff of this recipe. It is definitely better. The use of the thighs is a great way to keep the chicken tender and juicy. Breasts get too dry and tough in the slow cooker. I love the lemon/mustard tang. 4 1/2 stars.