I learned this recipe from my friend Katrina when I was visiting her in California, and I intended to share it but hesitated because my picture of it is somehow both dim and bright. (I must have quite the photography skills to get that to happen… heh.) I can’t wait any longer to share it, though! It’s fantastic! And I’ll be making it often enough that I’m sure I’ll get better pictures of it soon.
I’ve already used this recipe to entertain my own Sunday dinner guest since being home again. It is super easy to whip up and it’s delicious!
Sunday Slow-Cooker Chicken*
Chicken thighs and/or drumsticks (4-8 pieces, no need to be exact)
1 can cream-of-mushroom soup
1/2 can water or milk
About 1/4 teaspoon dried rosemary
Several shakes of salt and pepper (to taste – can be adjusted after cooking)
About 1/4 teaspoon ground ginger
… let’s face it. These amounts do not need to be exact. Just throwing it together is the theme of this recipe.
1. Mix the soup, milk or water, rosemary, salt, pepper, and ginger in a slow cooker.
2. Add the chicken, and mix so that the chicken is coated with sauce. Cover.
3. Cook on high for 4 hours. I found this to be perfect to start Sunday morning for lunch after church!
After 4 hours, the chicken should be nearly falling off the bones and incredibly tasty. Quickly prepare some potatoes to go with it and use the excess juice as gravy, cook a vegetable on the side, and you’re all set! This is my new go-to Sunday afternoon recipe.
* I gave this recipe this name in place of what I was previously calling it – “That-awesome-chicken-that-Katrina-taught-me-how-to-make.” This name is much more shorter and reader-friendly.