Crock Pot Chicken

Name: Crock Pot Chicken
Ingredients: 3 chicken leg quarters, split; 1 medium onion, diced; 2 teaspoons garlic, minced; 2 (10 ounce) cans cream of chicken soup; 1 (10 ounce) can cream of celery soup; 1 (10 ounce) can milk; 0.5 (10 ounce) can water; 1 tablespoon liquid smoke; 1 teaspoon dried oregano; 5 tablespoons butter; tony chachere's cajun seasoning (or any cajun blend you prefer)

11 ingredients

5 steps

Ingredients

3 chicken leg quarters, split
1 medium onion, diced
2 teaspoons garlic, minced
2 (10 ounce) cans cream of chicken soup
1 (10 ounce) can cream of celery soup
1 (10 ounce) can milk
0.5 (10 ounce) can water
1 tablespoon liquid smoke
1 teaspoon dried oregano
5 tablespoons butter
tony chachere's cajun seasoning (or any cajun blend you prefer)

Directions

1

Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
2

Rinse chicken and pat dry. Split the quarters and sprinkle with Tony C's on each side.
3

Brown the halved chicken quarters in same pan in two batches, one for the thighs and one for the legs. Use 2 tablespoons butter per batch.
4

Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoon liquid smoke and bring to a rapid simmer. Whisk while heating, deglazing the pan in the process.
5

Put chicken and sauce in crock pot and cook on Low for 6 to 7 hours, Medium 4-6 hours, or on High for 3-4 hours.