Ingredients for Lazy Sunday Chicken Crock Pot
- 1½ pounds bone-in, skin-on chicken thighs
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 medium onion, thinly sliced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- ½ cup water, plus 2 tablespoons cold water
- Not found in recipe
- 1 teaspoon paprika
- Not found in recipe
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
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How to Make Lazy Sunday Chicken Crock Pot
- Place 1.5 lbs bone-in, skin-on chicken thighs in the crock pot.
- In a bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup and ½ cup water. Pour into the crock pot.
- Add 1 medium onion, thinly sliced.
- In a small bowl, mix 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper. Sprinkle evenly over the chicken.
- Cover and cook on high for 3-4 hours, or on low for 6-8 hours, or until chicken is cooked through.
- Remove chicken from the crock pot and keep warm. Shred chicken once cool enough to handle.
- Add 1 cup frozen peas to the crock pot.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons cold water until smooth. Stir into the crock pot.
- Cover and cook on high for 15-20 minutes, or until gravy has thickened to your desired consistency.
- Return shredded chicken to the crock pot and stir to combine. Serve over baby potatoes or fluffy rice.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
37g
Fat
10g
Carbs
13g
