Rosemary Mushroom Chicken Recipe

By littlefish

Ingredients

• 6 chicken leg quarters, skin removed
• 2 cups sliced fresh mushrooms
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 cup white wine or chicken broth
• 1 teaspoon garlic salt
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon paprika
• 1/8 teaspoon pepper
• Hot cooked egg noodles

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles. Yield: 6 servings.