Yield: 6 servings
6 chicken thighs
1 can golden mushroom soup
Pull the skin off the thighs. (Not as hard as it sounds, it usually just peels off.) Rinse in cold water. Put into crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on HIGH for at least 4 hours or until chicken falls off bones. Remove bones.
Per Serving: 134 Cal (44% from Fat, 45% from Protein, 12% from Carb); 14 g Protein; 6 g Tot Fat; 4 g Carb; 0 g Fiber; 26 mg Calcium; 1 mg Iron; 416 mg Sodium; 58 mg Cholesterol
