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Lorrie's Crock Pot Chicken Legs

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Submitted by: Lorrie Palmer

 

This is a great way to cook inexpensive chicken legs. A tasty vegetable sauce is served with the chicken. Great over biscuits or rice.
 

Ingredients

  • 2 large chicken legs (thighs and drumstick together)
  • 1 can chicken broth
  • 1 small can mushrooms, drained
  • 1 can cream of chicken soup
  • 1 stalk celery, chopped
  • 1 small red onion, diced
  • 1 medium green sweet pepper, diced
  • 1 medium carrot, shredded
  • 2 tablespoons minced garlic
  • 1/2 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 4 ounces shredded Parmesan cheese
  • 4 ounces shredded Sharp Cheddar cheese

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Method

Place chicken a 4- to 5-quart slow cooker. Add broth, mushrooms, soup, celery, onion, sweet pepper, carrot, and garlic to slow cooker. Cover; set on high and cook for 4 hours. Set to low and remove chicken legs, reserving vegetable mixture in cooker. In a small skillet, melt 1/2 cup butter and add 1/4 cup flour and stir constantly until smooth. Remove 1 cup of chicken liquid from crock pot and slowly stir into roux mixture. Add back to crock pot and stir until incorporated and thickened. Remove all meat from chicken legs and add back to cooker and keep on low until ready to serve. Sprinkle each serving with cheese.

 

Notes: Serve over biscuits.

 

Number of Servings: 4 - 6

 

Submitted by: Lorrie Palmer ()

 

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