CROCK POT CHICKEN WITH TOMATO AND CREAM OF CHICKEN SOUP

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Crock Pot Chicken With Tomato and Cream of Chicken Soup image

Okay, so I'm looking at my pantry which is all but bare and my wallet which looks a helluva lot like my pantry and thinking, "Okay... how the hell am I gonna pull this one off?" Well, this is how. Since this recipe is based on "whatever the hell I got in the pantry", be flexible with it, play around.

Provided by OneFootInThePoorHou

Categories     Chicken Thigh & Leg

Time 7h10m

Yield 3-4 serving(s)

Number Of Ingredients 12

3 chicken leg quarters, split
2 small onions, diced (or one medium onion)
2 garlic cloves, minced
2 (10 ounce) cans tomato soup (can substitute a can of any sort of tomatoes, just make sure they're good and mashed up)
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can milk (if you don't have any milk, it's cool, water works good, too)
0.5 (10 ounce) can water
1 tablespoon dry sherry
5 teaspoons Frank's red hot sauce (Frank's cooks up the best when flavor, not spice is the key, substiture your own favorite)
1 teaspoon dried oregano
5 tablespoons butter
salt and pepper

Steps:

  • Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
  • Rinse and pat chicken dry. Split the quarters and salt and pepper each side.
  • Brown the halved chicken quarters in same pan. It'll probably take two batches, use 2 tablespoons butter per batch.
  • Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoons dry sherry and bring to a rapid simmer (I dunno what to call it, but it's the time just before a slow boil, when all the bubbles are rolling around but not popping out of the pan like if it's boiling). Whisk a lot while it's heating up, getting all those yummy bits from the bottom of the pan.
  • Reduce heat to medium or medium-low and start adding your hot sauce 1 teaspoons at a time until it tastes just right (5 shakes = roughly a tsp.). Salt and pepper to taste, keeping in mind that most hot sauces have a lot of salt in them already.
  • Put chicken and sauce in crockpot on Low for 6 to 7 hours.

Nutrition Facts : Calories 789.8, Fat 49.8, SaturatedFat 22.2, Cholesterol 211.3, Sodium 2190.3, Carbohydrate 43.3, Fiber 3.1, Sugar 18.2, Protein 39.8

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