Ingredients
8 chicken thighs
1 can cream of chicken soup
3 large red potatoes (thinly sliced)
1 large onion (chopped)
3-4 stalks celery (diced)
1 tsp. paprika
salt & pepper
Spray the inside of your crock pot with a non-stick cooking spray.
Layer the potatoes, onion and celery and sprinkle with paprika, salt & pepper. Place four thighs on top and spread the soup over them. Then add the other four thighs. Salt and pepper the thighs on top, cover and cook on low for 6-8 hours.
Serve with a slotted spoon to eliminate the juices.
If you like cheese, smother with cheese while it's hot and let it melt.
EnJoY!
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