Slow Cooker Recipe for Creamy Mushroom and Bacon Chicken

 Makes 6 servings

6 boneless, skinless chicken thighs, trimmed of fat

3/4 cup chopped onion

1 (0.7 oz) packet Good Seasons Italian salad dressing and recipe mix

1 Tbsp oil (I used canola)

1 Tbsp tomato paste

2 tsp minced garlic

4 oz chopped mushrooms

1/4 cup bacon bits

1/2 cup sour cream or plain yogurt

1 (10.75 oz) can of cream of chicken soup

Parsley for garnish

1.  In a microwave-safe bowl combine the onion, Italian salad dressing mix, oil, tomato paste and garlic.  Microwave for about 4 minutes, stirring every minute.  Transfer to 3-5 quart slow cooker.

2.  Cut each thigh into 4 pieces and place in slow cooker.

3.  Stir in the mushrooms and bacon.

4.  Cover and cook on LOW for 4-6 hours.

5.  Stir in yogurt.  If you want to stretch it, add in a can of cream of chicken soup.  Serve over rice, noodles, barley, potatoes, etc.  Garnish with parsley and enjoy!

Review:

Delicious and fairly easy.  I told my husband that this recipe was inspired by him since he loves bacon so much.  We served ours over barley, which I’ve been loving lately and with a side of broccoli.  It was a simple weeknight meal.  4 stars.