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Chef Ryan Scott whips up a hearty meal that you'll love through the cooler months.

For more recipes from Chef Ryan, try his Fried Tomatoes With Garlic Black Bean Chili and Grilled Blackened Chicken Breast Salad.


  • ½ cup sliced onion
  • 2 pounds chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • One 10-ounce package white mushrooms
  • 3 tablespoons sour cream
  • 2 jars store-bought tomato sauce


Serves: 4


Arrange the onions on the bottom evenly of the slow cooker. Top with chicken thighs. 

In a large bowl, mix garlic powder, thyme, oregano, mushrooms, sour cream, pasta and tomato sauce. Pour over chicken and cook for 4-5 hours until chicken falls off bones.