Ingredients
2 lbs boneless skinless chicken thighs
1 cup diced onion
8 oz mushrooms (sliced)
3 cloves garlic (minced)
1 cup cream of mushroom soup
2 tbsp olive oil
1 tbsp paprika
1 tsp dried thyme
1 tbsp halal non-alcoholic Worcestershire substitute (e.g., tamari or coconut aminos)
Salt and pepper to taste
1/2 cup sour cream (added at the end)
Egg noodles (for serving)
Instructions
Heat olive oil in a skillet; sear chicken thighs until golden (optional for flavor). Transfer chicken to a 6-quart crockpot.
Add onion, mushrooms, garlic, paprika, thyme, salt, pepper, and Worcestershire substitute to the crockpot. Stir well.
Pour in cream of mushroom soup and combine. Cover and cook on low for 8 hours (or high for 4–5 hours).
After cooking, stir in sour cream (off-heat) for a creamy finish.
Cook egg noodles separately. Serve chicken mixture over noodles.
Notes
Use boneless skinless thighs for juiciness; thighs stay tender in slow cooking.
Substitute sour cream with plain yogurt for a lighter version.
Cook time assumes a 6-quart crockpot; adjust proportionally for smaller sizes.
Leftovers store well in airtight containers for up to 3 days.
- Prep Time: 15
- Cook Time: 480
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 200mg