Rosemary Mushroom chicken

By littlefish

A delicate hint of rosemary lightly seasons the rich, creamy mushroom gravy in this savory dish. Cooking the chicken and gravy together cuts so much time during the dinner rush. Add noodles or rice for a complete supper. —Genny Monchamp, Redding, California

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

Directions
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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.