June 26, 2015.

Recipe # 177.

                                     Chicken Thighs in Cream of Mushroom Soup

6-8 Chicken Thighs; seasoned and browned.

2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.

1-2 Cans of Water.

1 Small Onion; chopped.

2 Cloves of Garlic; chopped.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil to taste.

Season and brown the Chicken Thighs in the Olive Oil.

Transfer into the Crock-Pot.

Add in the Onion and Garlic.

Mix together the Soup and the Water.

Pour this over the top.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.