4 bone-in chicken thighs and/or drumsticks, skin removed
1 (6 oz) can tomato paste
1/4 tsp onion salt
1/4 tsp oregano
2 cups shredded mozzarella (optional)
1 (10 oz) can tomato soup
1 (4 oz) can sliced mushrooms (or fresh)
1/4 tsp garlic salt
2 garlic cloves, minced
1/4 cup Parmesan cheese
Arrange chicken in the bottom of slow cooker. Stir together soup, tomato paste, onion, garlic salt, garlic, oregano, and mushrooms. Spoon sauce over chicken. Cover and cook on LOW for 5-6 hours. For last 30 minutes, add cheeses on top and let melt. Serve with plain spaghetti and spoon sauce over the pasta. Makes 4 servings.
This is a recipe that I took from the first edition of the Woodward Family Cookbook (my Mom’s side of the family). This cookbook is an excellent resource and if you’re lucky maybe I will do a drawing to give one away 🙂 I adapted it to the slow cooker. When I was growing up I loved this dish and would always ask my mom to make it on my birthday. It turned out great! I love the flavor and kids will love it too. I tried to make it once in the oven with boneless, skinless chicken breasts and it just didn’t turn out . So make sure to use bone in chicken. I used the Reynold’s Slow Cooker Liners this time because I knew the clean up would be torture. I loved them (I hadn’t used them yet)! I highly recommed them. 4 stars.
Heather C. says
Could you use boneless, skinless chicken thighs? Or is the bone crucial and important? Do you serve each person a big piece of chicken with the bone still in it or do you take it all out and shred it off the bone before you serve it. I'm confused?