CROCK POT CHICKEN AND MUSHROOMS

I don’t know why I fell out of love with my Crock Pot? I cooked in it CONSTANTLY when I was just out of college. So many cans of “cream of…” soup were dumped in that thing! But then I forgot about it and got an “Instant Pot” (the newer, fancier, upgraded version of the ol’ Crock). I’ve since given away that Instant Pot. I hated that when you pressure cooked you couldn’t check your food or SMELL anything that was cooking. Not for me…so now I’m back to the humble Crock Pot. My particular version was purchased at Ollie’s for $15 and it is doing great! Here’s an easy comfort food recipe that you can use to fall back in love with your Crock.

CROCK POT CHICKEN AND MUSHROOMS

INGREDIENTS
Olive oil
8 bone-in chicken thighs
1 tsp salt
½ tsp pepper
1 tsp lemon pepper
1 tsp paprika
1 tsp garlic powder (optional)
1 (10 1/2 ounce) can cream of mushroom soup
16 ounces fresh mushrooms, sliced
1 cup wine, chicken broth, or combination
1 bunch asparagus, chopped into bite-sized pieces.
½ box orzo or other small pasta shape

DIRECTIONS
Pre-heat grill to high.

Drizzle olive oil over chicken thighs and mushrooms sprinkle them with salt, put on a hot grill turning pieces until they are browned all over. Remove from grill.

Add chicken, remaining salt, pepper, lemon pepper, garlic powder (optional) and paprika, then place in the crock pot.

Top with mushroom soup and wine (or broth) and stir together.

Cook on high 4 hours or low for 7 hours. Add asparagus and orzo. Cook for another 30 minutes or until pasta is just cooked.