Crockpot Creamy Garlic And Mushroom Chicken

• 4 chicken thighs with bones and skin
• 2 cans mushroom cream of chicken, with roasted garlic soup
• 1/2 cup water
• 2 tablespoons Goya Seasoning
• 1 bunch fresh asparagus
• 1/4 cup onions sliced
• 1 container sliced mushrooms fresh

1. Sprinkle chicken thighs with seasoning of choice, I chose Goya seasoning
2. Lay the chicken thighs in the bottom of the crockpot
3. Mix water with cream of mushhoom with roasted garlic soup then pour over chicken
4. Layer mushrooms and onions on top
5. Sprinkle more seasoning on top
6. We have a three-sized slow cooker. Set crockpot for 2 quarts, on low for six hours
7. When finished scoop out chicken thighs ((thighs will stay together if you scoop them out carefully)) and some of the mushrooms, For the last 3o minutes, add in asparagus and cook for an additional 3 minutes ((This way asparagus is cooked without being soggy))
8. Add cooked asparagus to chicken dish and serve
9. *****You can switch out other veggies for the asparagus and add rice or couscous to the meal. Will also make a great soup.*****

chicken, mushroom cream, water, fresh asparagus, onions, mushrooms

Taken from www.yummly.com/recipe/Crockpot-Creamy-Garlic-and-Mushroom-Chicken-1694373 (may not work)