Crock Pot Chicken
Ready In: 7 hrs 20 mins
Serves: 3-6
Ingredients
- 3 chicken leg quarters, split
- 1 medium onion, diced
- 2 teaspoons garlic, minced
- 2 (10 ounce) cans cream of chicken soup
- 1 (10 ounce) can cream of celery soup
- 1 (10 ounce) can milk
- 0.5 (10 ounce) can water
- 1 tablespoon liquid smoke
- 1 teaspoon dried oregano
- 5 tablespoons butter
- tony chachere's cajun seasoning (or any cajun blend you prefer)
Directions
- Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
- Rinse chicken and pat dry. Split the quarters and sprinkle with Tony C's on each side.
- Brown the halved chicken quarters in same pan in two batches, one for the thighs and one for the legs. Use 2 tablespoons butter per batch.
- Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoon liquid smoke and bring to a rapid simmer. Whisk while heating, deglazing the pan in the process.
- Put chicken and sauce in crock pot and cook on Low for 6 to 7 hours, Medium 4-6 hours, or on High for 3-4 hours.
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