A delicate hint of rosemary lightly seasons the rich, creamy mushroom gravy in this savory dish. Cooking the chicken and gravy together saves so much time during the dinner rush. Add noodles or rice for a complete supper.
—GENNY MONCHAMP REDDING, CA
PREP: 30 MIN. • COOK: 7 HOURS • MAKES: 6 SERVINGS
6 chicken leg quarters, skin removed
2 cups sliced fresh mushrooms
2 cans (10 3 /4 ounces each) condensed cream of mushroom soup, undiluted
1 /2 cup white wine or chicken broth
1 teaspoon garlic salt
1 teaspoon dried rosemary, crushed
1 /2 teaspoon paprika
1 /8 teaspoon pepper
Hot cooked egg noodles
Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.
PER SERVING 294 cal., 14g fat ( 3g sat. fat ) , 94mg chol., 1107mg sod., 9g carb. ( 1g sugars, 1g fiber ) , 28g pro.