4 bone-in chicken thighs
1/4 cup flour
1 tsp paprika (or until flour looks pink)
dash white pepper (optional.. i always forget it)
at least 1 tsp salt
1/4 cup flour
1 tsp paprika (or until flour looks pink)
dash white pepper (optional.. i always forget it)
at least 1 tsp salt
Mix up in gallon sized ziplock (or whatever is handy) and shake chicken in it to coat.
1 tbsp light oil
1/2 cup an onion, chopped
1/2 cup celery, chopped
1/2 cup an onion, chopped
1/2 cup celery, chopped
(I used my Ninja Master Prep! Though I accidentally pulsed it a little too much and basically pureed my onion and celery x.x)
Heat pan to medium-low heat. Add oil to coat pan.
Add onion and celery and cook until semi-tender. Scoop out and set aside.
Add more oil to recoat pan. Lightly crisp chicken in pan; DO NOT COOK THROUGH.
2 small cans (10 3/4 oz each) cream of chicken soup
In a crockpot, add 1 can cream of chicken soup.
Lay chicken on top.
Lay onions and celery on top of that.
In a bowl or measuring cup, add second can of soup and 1 can's worth of water. Mix up and pour in crockpot to cover everything.
Cook on high for 1 hour.
Reduce to low and cook for 6 hours.
Do not remove lid while cooking.
When time is up, use tong to grab chicken bones. If meat does not fall off the bone, recover and cook on high for 1 more hour.
Stir up contents of crock pot and serve over wide egg noodles (or preferred choice of base, i.e. potatoes, rice, ect.)
Enjoy! =D
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