Best Slow Cooker Chicken Thighs to Warm Your Soul

This recipe couldn’t be any easier by just adding a few ingredients to your slow cooker and letting it do all the work for you. I’m using an Instant Pot which gives me the ability to do a little searing of the chicken thighs to build those flavors. 

I’m using bone in skin chicken thighs for this recipe because that’s what I had in the freezer. You can use boneless chicken breasts or boneless chicken thighs if you want. Chicken legs also would work in this recipe.

If using an instant pot put it in SEAR mode and wait till it gets hot. Add a little bit of olive oil and sear the chicken thighs two at a time starting with the skin side down. Overcrowding the pot will steam the chicken, so work in batches.

Once you have a nice browning on both sides of each chicken thigh remove it to a plate. You can keep the skin on if you like for the remainder of the cooking time in the slow cooker, but I remove them.

Once the chicken has been browned, slice up a medium shallot and add it in the pot and let it sauté until they are softened. Next I poured a half cup of white wine and use a brown wooden spoon to scrape all the bits and bobs from the bottom of the pot. That’s flavor !! 

Time To Get These Sexy Thighs Cooking!

The next thing I did was arrange the chicken thighs on the bottom of the pot and poured one can of Campbell’s golden Mushroom Soup Mix on top of the chicken close the lid and put on slow cook setting for 6 to 8 hours checking for doneness 165°F. Use a digital thermometer like this ThermoPro one I have to check that the thighs are done.

I did not salt to meat because there is salt in the soup mix and I didn’t want it to be too salty. 

After about five hours, I cut up 2 cups of fresh mushrooms and dump them in on top for the remainder of the cook about an hour.

Once the chicken is done , the bones should be very easy to remove . At this point you should be able to shred the chicken with two forks it will be super tender

These slow cooker chicken thighs are so good and tender and just what you need to warm up your soul. Serve them over egg noodles or rice or even if you’re have a favorite pasta it’s amazing

How To Make The Best Slow Cooker Chicken Thighs Recipe Below

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Yield: 4 Servings

Best Slow Cooker Chicken Thighs to Warm Your Soul

Prep Time: 10 minutes

Cook Time: 6 hours 5 seconds

Total Time: 6 hours 10 minutes 5 seconds

This Slow Cooker Chicken Thighs recipe couldn’t be any easier by just adding a few ingredients to your slow cooker and letting it do all the work for you. I’m using an instant pot which gives me the ability to do a little searing of the chicken thighs to build those flavors. 

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Ingredients

• 4 Bone In Skin On Chicken Thighs
• 16 Oz Package of Fresh Mushrooms Sliced
• 1 Shallot Sliced
• 1 Can Golden Mushroom Soup Condensed
• (I used leftover carrots, but you can add a hand full)
• 2 TSP Olive Oil
• 1/2 Cup White Wine

Instructions

1. If using an instant pot put it in SEAR mode and wait till it gets hot. Add a little bit of olive oil and sear the chicken thighs two at a time starting with the skin side down. I like to render the fat to add to the flavor.
2. Once you have a nice browning on both sides of each chicken thigh remove it to a plate. You can keep the skin on if you like for the remainder of the cooking time in the slow cooker, but I removed them as they will get soggy being slow cooked. (crispy chicken skin is yummy)
3. Once the chicken has been browned I sliced up a large shallot and added it in the pot and let it sauté until they softened.
4. Next I poured a quarter cup of white wine and use a brown wooden spoon to scrape all the bits and bobs from the bottom of the pot. That’s flavor !! 
5. Next arrange the chicken thighs on the bottom of the pot and pour one can of Campbell’s golden mushroom soup mix on top of the chicken close the lid.
6. Put your slow cooker on medium setting for 5 to 6 hours checking for doneness 165°F.
7. After about 5 hours add the sliced fresh mushrooms on top, give it a quick stir and cook for one hour.

Notes

Serve with Buttered Egg Noodles or for Low Carb just eat as is.. it's Absolutely Delicious!

Recommended Products

If you enjoyed my recipe, please help support my blog by checking out my recommended products. Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. Thank you for your support!

• 
  Pompeian Smooth Extra Virgin Olive Oil, First Cold Pressed, Mild and Delicate Flavor, Perfect for Sauteing and Stir-Frying, Naturally Gluten Free, Non-Allergenic, Non-GMO, 16 FL. OZ., Single Bottle
• 
  Misen Chef Knife - 8 Inch Professional Kitchen Knife - High Carbon Stainless Steel Ultra Sharp Chef's Knife, Black
• 
  Campbell's, Condensed Golden Mushroom Soup, 10.75oz Can (Pack of 6)
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 624mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 14g

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