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Chef Ryan Scott whips up a hearty meal that you'll love through the cooler months.
For more recipes from Chef Ryan, try his Fried Tomatoes With Garlic Black Bean Chili and Grilled Blackened Chicken Breast Salad.
Ingredients
- ½ cup sliced onion
- 2 pounds chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- One 10-ounce package white mushrooms
- 3 tablespoons sour cream
- 2 jars store-bought tomato sauce
Yield
Serves: 4
Preparation
Arrange the onions on the bottom evenly of the slow cooker. Top with chicken thighs.
In a large bowl, mix garlic powder, thyme, oregano, mushrooms, sour cream, pasta and tomato sauce. Pour over chicken and cook for 4-5 hours until chicken falls off bones.