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Ingredients:
- 3 to 4 chicken leg quarters, skin removed
- 1/3 cup water
- 1 can (10 3/4 ounces) cream of mushroom soup
- salt and pepper, to taste
- 3 medium potatoes, cubed
- 2 medium onions, cubed
- 1 cup frozen corn, thawed
- 1 can (8 ounces) tomato sauce
- 1 envelope onion soup mix
Preparation:
If desired, cut each chicken leg quarters into 2 pieces (thigh and leg).
Mix mushroom soup with water in slow cooker. Add chicken pieces,
salt and pepper. Cook for 1 hour on HIGH, then add all other ingredients
and cook on LOW for 8 hours or cook for 4 hours on HIGH. Serve hot with crackers.
Serves 3 to 6.
Serves 3 to 6.
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