What you need:
- 2 lbs boneless skinless chicken thighs
- 10.75 oz can cream of mushroom soup
- 2 (4 oz) cans sliced mushrooms, drained
- 1/2 c sherry
- 1 T butter
- 1 t Worcestershire sauce
- 1 garlic clove, minced
- 1 t dried rosemary
What you do:
- Combine all ingredients in a 3.5 quart or larger crock pot and
mix. Cook, covered, for 8 hours on low. Serve with mashed
potatoes or cooked noodles.
|
