It's cold, which is a perfect excuse to stay inside and eat. This week, we'll share some unique slow-cooker recipes that offer maximum comfort with minimum fuss. Today's comes from Better Homes and Gardens.
Nonstick cooking spray
3 lbs. chicken thighs, skinned
1 envelope (1/2 of a 2.2-oz. package) beefy onion soup mix
2 cups quartered fresh mushrooms
1 1/2 cups frozen small whole onions
3 medium carrots, cut into 3 1/2-inch sticks
1/2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)
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.
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Makes four servings.