What you need:
- 2 lbs boneless skinless chicken thighs
- 10.75 oz can golden mushroom soup
- 1 c nonfat plain Greek yogurt
- 1 c apple cider vinegar
- salt to taste
- black pepper to taste
What you do:
- Rinse and dry chicken thighs. Lightly season thighs with salt
and black pepper. Place thighs in the bottom of a 3.5 quart or
larger crock pot / slow cooker.
- Combine remaining ingredients in a medium bowl and mix. Pour
mixture over chicken. Cover and cook on low for 6-8 hours.