Smothered Chicken & Mushrooms
recipe adapted from Creole Contessa
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
8 chicken thighs or breast, bone-in, skinless
1/2 cup flour
2 tablespoons + 1/4 cup olive oil, divided
4 slices of bacon, diced
3 cloves garlic
8 oz sliced mushrooms
1 small can cream of mushroom soup
1 cup tomato sauce
1/2 bunch fresh parsley, minced to garnish
In a shallow dish, combine the Creole seasoning, garlic powder, onion powder, black pepper and set aside.
Place chicken in a large bowl and coat with 2 tablespoons of olive oil and the seasoning blend, mix well. Lightly flour chicken and set aside.
Heat remaining 1/4 cup of olive oil in skillet over medium heat and brown chicken in batches, for about 3 minutes on each side, transfer to slow cooker, repeat.
Add bacon, mushroom and garlic to pan, saute for about 5 minutes. Add cream of mushroom and tomato sauce and mix well. Pour mixture over chicken in slow cooker.