Colleen's Golden Chicken
This is a variation on Campbell's recipe. I serve it over noodles or even rice. George says it would be good over mashed potatoes. Simple crockpot recipe that never seems to disappoint anyone that eats it. It is an excellent dish to bring to a pot luck dinner.
Equipment
- 8 quart crockpot
Ingredients
- 2 cans 10 3/4 ounce Campbells Condensed Cream of Chicken soup Regular or 98% fat free
- 1 can Campbells Cream of Celery Soup
- 2 cans water
- 1/2 Bottle dry white wine You can use chicken broth instead, but we prefer the wine
- 1/4 cup lemon juice
- 2 tbsp Coleman's Mustard powder You can use any mustard you have in fridge as well, I find that the powder gives a deeper flavor
- 1 1/2 tsp garlic powder
- 4 cups chopped carrots larger pieces -- thickly sliced
- 4 cups chopped celery thick pieces
- 1 large onion, chopped
- 12 pieces skinless, boneless chicken thighs The original recipe calls for 8 chicken breasts, we have found that it just tastes better with thigh meat.
- 1 package egg noodles, prepared separately Or if you wish rice or mashed potatoes.
- fresh parsley, salt and pepper to taste.
Instructions
- Mix all ingredients in crockpot, placing the chicken in last making sure it is coated. Sometimes I find that I need to add a little more water or wine depending on the amount of chicken.
- Cook on high for 1 hour, then reduce to low for 7 hours.
- Serve over egg noodles and chopped fresh parsley