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.
Review:
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.
Tarragon would be a very nice addition to this dish.
sn, I just sprinkled on some parsley to give it a little color for the picture!
Looks delicious!
What is green in the sauce?
Have a fun weekend 🙂
hey kim,
thanks so much! I hope you can find lots of great dinner ideas 🙂
I searched google for chicken thigh recipes and came across this recipe on your website. First I want to say thanks for a delicious recipe. My family LOVED it! I served it over brown rice with peas on the side. Secondly, I can't wait to try more of your recipes. Thanks for such a great website! I love using my slow cooker. :)) Kim