Slow Cooker 5-Ingredient Amish Autumn Chicken Directions:
Arrange the halved baby potatoes and carrot pieces evenly across the bottom of a 6-quart slow cooker.
Place the chicken thighs over the vegetables in a single layer, skin side up.
Stir the onion soup mix and condensed cream of chicken soup together until combined, then spread the mixture evenly over the chicken.
Cover and cook on LOW for 6 to 7 hours, until the chicken is very tender, reaches at least 165°F internally, and the potatoes and carrots are soft.
Gently stir the cooking juices around the vegetables to form a creamy onion-chicken sauce.
Serve each chicken thigh with potatoes and carrots, spooning plenty of the warm sauce over everything.
WW Points Calculation
Bone-in, skin-on chicken thighs: 30 points
Reduced-sodium onion soup mix: 4 points
Reduced-sodium lighter cream of chicken soup: 6 points
0-point ingredients: baby potatoes, carrots — 0 points
Points Information
Total Points: 40 points
Servings: 6 servings
Points per serving: 7 points
Nutrition Information
Calories: 365
Protein: 27 g
Carbohydrates: 27 g
Fat: 17 g
Fiber: 4 g
Sugar: 6 g
Sodium: 690 mg
I'm waiting for your comments! Enjoy!
