Back during
the late 50’s and early 60’s adding Campbell mushroom soup to a recipe was
every housewife’s idea of gourmet cooking.
Then it fell out of style
Here is my
excellent recipe for slow cooked chicken thighs and white gravy
1. Add two cans of mushroom soup to the
slow cooker
2. One cup of chopped celery
3. One cup of sliced fresh mushrooms
4. One garlic clove sliced thin and
distributed
5. Lightly salt and pepper boneless and
skinless chicken thighs
6. Liberally cote top side of thighs
with Paul Prudhomme's Poultry Magic
7. Set slow cooker on low for eight
hours, but kick it to high for the last hour before you eat.
(We usually put this together about noon
time- to eat around seven.
I serve this
with the boxed Bell dressing and rice.
The gravy is delicious.
the Ol’Buzzard
