- Servings: 4 - 6
|2||Large Chicken Legs (thighs & 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 Tbsp||Minced Garlic|
|½ cup||Butter or Margarine|
|¼ cup||All-purpose Flour|
|4 oz||Shredded Parmesan Cheese|
|4 oz||Shredded Sharp Cheddar Cheese|
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.
Serve over biscuits.