This is a really simple, super delicious chicken recipe. My mom used to make this (in the oven) when I was a kid and I would get so excited anxiously awaiting for it to be ready. I've made a few of my own modifications throughout the years and have recently started making it in the crockpot instead of the oven to let the flavours even more so infuse. The aroma throughout the house is absolutely amazing, it'll be a long 3 hours waiting for dinner!
6 - 8 chicken thighs, with or without skin
1 can mushroom soup
3/4 cup light sourcream
1/2 package dried onion soup mix
2 tsp lemon juice
6 mushrooms, chopped
1/2 white onion, chopped
2 cloves garlic, chopped
salt and pepper to taste
Cornstarch to thicken sauce
Lightly cook chicken in frying pan until nicely browned on the outside.
In crockpot, mix together mushroom soup, sourcream, onion soup mix, lemon juice, mushrooms, onions, garlic, and salt and pepper.
Add chicken to the mixture and coat with sauce.
Cook on High for about 3 hours, or until chicken is fully cooked. In a separate small bowl, combine cornstarch with cold water and mix into sauce until thickened to your likening. Serve over rice alongside vegetables of your choice. Enjoy!