This is such an easy dish! Just “throw” everything in there, turn it on and viola – dinner is cooked when you get home! Plus, with it being summer, I hate heating up the whole condo with a big cooking production. So, here’s a great weeknight meal for you (or busy weekend). We didn’t add potatoes to the pot like usual; instead, we made mashed potatoes just before dinner! But, potatoes go great with this dish right in the crock pot with everything else – just chop them big or they’ll disappear. Now, please keep in mind that this is just the amount of chicken I had in the freezer and you can use more or less chicken if you want and the type of chicken you want. Also, you really only need enough cream of mushroom soup to cover the chicken and veggies. Mmm – I love crock pot dishes. Plus, when you’re ready to eat, the chicken is fall-off-the-bone tender! Moist and yummy. And, I just love cream of mushroom soup. 🙂
What you need:
7 whole chicken legs (thigh and drumstick together)
4-5 cans Cream of mushroom soup, 98% fat free
1 onion, chopped
1 yellow zucchini, chopped
Any other veggies you might want to add to the pot
What to do:
Place half the chicken into the crock pot. Empty 2 cans of cream of mushroom soup on top of chicken, use a spatula to coat the chicken. Place the other half of chicken into the crock pot. Empty 2 more cans of cream of mushroom soup on top of chicken, use a spatula to coat the chicken. Put zucchini and onions into crock pot, layer last can of cream of mushroom soup on top of veggies (don’t forget the potatoes if you want to add them). Put on the lid, set crock pot to cook on low for 8 hours or high for 6 hours.
Go out and enjoy your day (or go to work). Come home to a prepared dinner and a savory-smelling home! Serve with rice or potatoes.