How to Make Easy, Inexpensive Mushroom and Bacon Chicken Thighs in Your Slow Cooker (No Mushroom Soup Needed, Diabetic Friendly)

These easy, inexpensive Mushroom and Bacon Chicken Thighs are made without canned mushroom soup and are loaded with flavor. You can put the dish together early in the day, leave it to cook in the slow cooker, and by dinner time, you'll have an incredible meal. Onions, celery, and, of course, mushrooms season the tender thighs. The modest amount of bacon in the dish adds a bit of smokey-salty flavor. The nutritious chicken thighs are great if you're on a diabetic diet (in moderation, as always!) or trying to "eat healthy." Try the chicken thighs with whole-grain noodles or brown rice and a green vegetable or salad. You won't get any complaints about "chicken again!" if you serve this dish. Enjoy!

How to Make Easy, Inexpensive Mushroom and Bacon Chicken Thighs in Your Slow Cooker (No Mushroom Soup Needed, Diabetic Friendly)

Mushroom and Bacon Chicken Thighs (Diabetic Friendly) -- Serves 4+

4-6 boneless, skinless chicken thighs (about 1 1/2 - 2 pounds), trimmed well of excess fat

1/2 cup of chopped onion

1-2 stalks of celery, chopped

8 ounces of mushrooms (I use baby bellas or button mushrooms), sliced

1/4 teaspoon of garlic powder

1/2 teaspoon of poultry seasoning

1/2 teaspoon of dried thyme

3/4 teaspoon of salt

1/4 teaspoon of pepper

3 tablespoons of bacon crumbles (the pre-cooked version from the packages are fine)

1/2 cup of low-sodium chicken broth (or use 1/2 cup of water plus 1/2 teaspoon of low-

sodium chicken base like "Better Than Bullion)

1 cup of light sour cream or plain Greek yogurt

1/3 cup of flour, preferably white whole-wheat

1/2 cup of milk

Parsley or dried parsley flakes (optional)

Coat the insert of a slow cooker with non-stick cooking spray and turn the cooker to high. In a microwave-safe bowl, microwave the onion, celery, mushrooms, and 1-2 tablespoons of water for 3-5 minutes or until the vegetables have softened a little. While the vegetables are cooking, put the chicken thighs in the slow cooker in one layer. Sprinkle the thighs with the garlic powder, poultry seasoning, thyme, salt, pepper, and bacon bits. Cover the thighs with the microwaved vegetables. In a large bowl or measuring container, combine the chicken broth, sour cream, flour, and milk and whisk everything together well. Pour the mixture over the chicken and vegetables. Cover the slow cooker, turn down the heat to low, and let the chicken cook for about 4 hours or until very tender. Stir the sauce well and, if you'd like, sprinkle a little parsley or dried parsley over the chicken before you serve it. If the sauce is a little too thin for your preference, you can thicken it by stirring in a cornstarch slurry (1/4 cup of milk, plus 1-2 tablespoons of cornstarch, stirred together until the cornstarch dissolves). Simply turn up the heat to high, and gently stir the cornstarch mixture into the sauce. Keep stirring for a few minutes until the sauce thickens. Turn off the slow cooker and serve the chicken over rice, noodles, or whatever you'd like.

How to Make Easy, Inexpensive Mushroom and Bacon Chicken Thighs in Your Slow Cooker (No Mushroom Soup Needed, Diabetic Friendly)

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