Ingredients
Method
Preparation
- Coat the bottom of the slow cooker with cooking oil to prevent sticking.
- Place the chicken thighs in the slow cooker and season generously with salt and pepper.
- In a mixing bowl, combine the ranch dressing mix, cream of mushroom soup, and chicken broth until well mixed.
- Add the diced onion and sliced mushrooms to the mixture; stir until combined.
- Pour the mixture over the seasoned chicken, ensuring all pieces are coated.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is tender, remove it from the slow cooker and place it on a serving platter.
Garnishing
- Garnish with fresh parsley before serving.
Notes
For a lighter version, consider using skinless chicken thighs or reducing fat content in the soup. Serve it with rice, mashed potatoes, or veggies for a complete meal.
