Crock Pot Chicken With Tomato And Cream Of Chicken Soup Recipe

Name: Crock Pot Chicken With Tomato And Cream Of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
2
Rinse and pat chicken dry. Split the quarters and salt and pepper each side.
3
Brown the halved chicken quarters in same pan. It'll probably take two batches, use 2 tablespoons butter per batch.
4
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.
5
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.
6
Put chicken and sauce in crockpot on Low for 6 to 7 hours.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Crock Pot Chicken With Tomato And Cream Of Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Chicken With Tomato And Cream Of Chicken Soup

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