Yield: 1 servings
Measure | Ingredient |
---|---|
6 \N | Chicken thighs; skin |
1 can | Cream of celery soup |
1 can | Cream of chicken soup |
⅓ cup | Apple juice |
\N \N | Lemon pepper |
\N \N | Parmesan cheese |
1 \N | Whole cube Knorr Chicken bouillon |
3 \N | Potatoes; peel, quarter, steam |
Brown thighs lightly in little oil enough to remove all traces of fat. Mix in crockpot both soupss and apple juice. Place chicken in sauce covering thighs. Generously sprinkle lemon pepper on top.
Sprinkle enough Parmesan cheese over top to cover. Cover crockpot and cook 5 to 6 hours on Low. Last hour add crumbled chicken bouillon cube. Stir. Cover for last hour. When nearly ready to serve add the potatoes to the crockpot. Submitted By CAROL KATZ On 10-01-95