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Slow Cooker Chicken Parisienne
October 29, 2004

I made this for dinner one night when my two in-laws were visiting. We all absolutely loved it. I did a few things differently, such as, I used Campbells Cream of Mushroom With Roasted Garlic soup; added one cup of chicken broth to crock pot; I used 7 chicken thighs (skin removed) and browned them in some olive oil and garlic before placing them in the crock pot, and when I placed the chicken in the crock pot, I put thin slices of onion atop each of them. I also added about 1/4 cup of cooking sherry. I cooked it on "low" for 7 hours, but for the last half hour or so, I removed the cover and turned setting to "high". I served the chicken and gravy over noodles. The chicken was falling off the bone! A truly excellent dish.

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