Slow-Cooked Creamy Mushroom Tomato Chicken Thighs
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
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.