12 Chicken Thighs
2 Cans Cream of Chicken Soup
1 Container of Sour Cream
1 Can of Mushrooms
Cut onion in large pieces and place in the bottom of the crock pot.
Place 6 chicken thighs on top of onion and season with garlic powder, accent and pepper.
Layer the other 6 chicken thighs on top and season.
Sprinkle can of mushrooms on top of chicken thighs.
Mix container of sour cream and 2 cans of Cream of Chicken soup.
Spread mixture over the top.
I cooked on high for 4 hours, but if you were going to have them cook while you were at work you could cook them on the low temperature setting of the crock pot.
Now this can be served many ways:
Dip out the soup and take a couple thighs off the bone and have a very rich chicken soup.
Serve the thighs and a little of the soup over rice.
Dip out some of the soup and let it reduce down in a pan to make it thicker like gravy.
No matter how you decide to serve these chicken thighs, they taste so rich!