Ingredients
6 chicken leg quarters, skin removed2 cups sliced fresh mushrooms2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/2 cup white wine or chicken broth1 teaspoon garlic salt1 teaspoon dried rosemary, crushed1/2 teaspoon paprika1/8 teaspoon pepperHot cooked egg noodles
Preparation
Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.
