Description
Tender bone-in chicken thighs slow-cooked in a zesty ranch-seasoned cream sauce with onion and mushroom soup mix. A smoky, herb-infused American classic with minimal effort.
Ingredients
2 lb bone-in chicken thighs
2 Tbsp ranch seasoning
1 can (10.5 oz) cream of onion soup mix
1 can (10.5 oz) cream of mushroom soup
2 Tbsp olive oil
1/4 cup flour
Halved onion (for crockpot layering)
Instructions
Rinse and pat dry chicken thighs
Mix ranch seasoning with 2 Tbsp olive oil to make a paste
Place halved onion in crockpot
Arrange chicken thighs skin-side up on top
Spread cream of onion and mushroom soup mix over chicken
Cook on low for 6-8 hours
Remove chicken, increase heat to high
Add 1/4 cup flour to remaining sauce
Cook sauce 15-20 minutes to thicken
Notes
Sear thighs first for richer flavor
Use instant-read thermometer to check 165°F doneness
Add fresh thyme or green onions during last 30 minutes of cooking
Vegetarian versions available for mushroom soup
Ensure no alcohol content in soup mixes
Nutrition
- Serving Size: 1 chicken thigh portion
- Calories: 480
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg