Slow Cooker 5-Ingredient Vintage Pantry Thighs Directions:
Pat the chicken thighs dry with paper towels.
Whisk the onion soup mix, cream of mushroom soup, and chicken broth in a small bowl until mostly smooth.
Arrange the chicken thighs in a single snug layer in the bottom of a 4- to 6-quart slow cooker.
Scatter the sliced mushrooms around and between the chicken thighs.
Pour the soup mixture evenly over and around the chicken without stirring.
Cover and cook on LOW for 5–6 hours or on HIGH for 3–3 1/2 hours, until the chicken reaches 165°F in the thickest part without touching the bone.
Carefully transfer the cooked thighs to a foil-lined sheet pan.
Broil the chicken for 2–4 minutes, watching closely, until the tops are deeply golden and lightly crisp.
Skim any excess fat from the sauce, then stir the mushroom gravy until smooth.
Return the browned thighs to the slow cooker or arrange them over the gravy on a serving platter.
Spoon the mushroom-onion gravy over the chicken and finish with a light sprinkle of chopped parsley for presentation, if desired.
WW Points Calculation
Bone-in skinless chicken thighs, 3 pounds: 0.00 points
Lower-sodium dry onion soup mix, 1 ounce: 3.00 points
Reduced-sodium, 98% fat-free condensed cream of mushroom soup, 10.5 ounces: 7.00 points
Low-sodium chicken broth, 1/2 cup: 0.00 points
Sliced mushrooms, 8 ounces: 0.00 points
Points Information
Total Points: 10.00 points
Servings: 6 servings / 1 chicken thigh with 1/3 cup mushroom gravy
Points per serving: 1.67 points
Nutrition Information
Calories: 285
Protein: 33 g
Carbohydrates: 12 g
Fat: 11 g
Fiber: 1 g
Sugar: 3 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
