Yield: 6 servings
|6 \N||Chicken thighs|
|1 can||Golden mushroom soup|
1. Pull the skin off the thighs. (Not as hard as it sounds, it usually just peels off.) Rinse in cold water. 2. Put in crockpot. 3.
Pour in one can of golden mushroom soup and 1 can water. 4. Cook on high at least 4 hours or until chicken falls off bones. 5. Remove bones.