1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
2 cups quartered fresh mushrooms
1 1/2 cups frozen small whole onions
3 medium carrots, cut into 31/2-inch sticks
1/2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)
Instructions
Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.
Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.
Originally Submitted
11/3/2010
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