Crock Pot Salisbury Chicken RECIPE FOR TODAY

Crock Pot Salisbury Chicken
Photo by Lorinda Fleming

8 chicken thighs or 4 breast
1 can sliced mushrooms, drained
1 small onion, sliced
1 packet onion soup mix
1/4 tsp. black pepper
3 Tbsp. milk
1 1/2 c. chicken broth
2 Tbsp. ketchup
1 tsp. mustard
2 tsp. dried parsley

To Thicken For Gravy:

4 Tbsp. corn starch
1/4 c. tap water

Put first nine ingredients into crock pot and stir well.

Place chicken on top and give a stir to coat chicken with liquid mixture.

Cook 4-6 hours on low or 3 hours on high. Remove chicken from cooker once they are done and no longer pink inside.

Combine water and cornstarch together. Slowly pour into cooker and blend well with a wire whisk until completely incorporated. Allow the gravy to cook a few minutes until it is thickened.

Add chicken back and toss in gravy to coat it well. Serve with mashed potatoes and veggies as desired.

TIP: Remove skins to reduce fat in gravy