- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Rosemary Mushroom Chicken
"Really enjoyed this recipe. My hindquarters weren't real large and used 6 legs and 6 thighs. I used 1 can of cream of celery instead of both being the cream of mushroom. I also used the white wine. The chicken only took hours to cook. I thickened the juices with cornstarch. I served over Amish Kluski noodles. It was very good although I had trouble tasting the rosemary...I used the dry rosemary and maybe would have better luck with fresh rosemary, This was a very fancy dish that I will keep in mind for company!"
"Soooooo good!! It's just my husband and me so I used 5 large drumsticks and halved the rest of the ingredients. After the chicken was cooked, I removed it from the crock pot and thickened the juices with corn starch. I served everything over spaetzle noodles. Not sure how long it cooked, I just watched it and took it out when it was done. This is definitely a keeper."
"Good, although the chicken seemed over-cooked after 7 hours. Very strong rosemary flavor."
"Good - but not great. Not sure what it needed?"
"For a busy night meal this is great. I do not normally like thigh meat but this was tasty."