Ingredients
3
slices bacon, cut into 1/2-inch pieces
8
boneless skinless chicken thighs
1/4
teaspoon salt
1/4
teaspoon pepper
8
oz sliced mushrooms
1
tablespoon vegetable oil
1
medium onion, halved and sliced
2
cloves garlic, finely chopped
1
can (10.75 oz) condensed cream of chicken soup
1/3
cup heavy whipping cream
Preparation
Spray 3- to 4-quart slow cooker with cooking spray.
Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.
