SLOW COOKER TOASTED PECAN CHICKEN

Ingredients

  • 6 boneless, skinless chicken thighs
  • 1 (10.5 oz) can cream of chicken soup
  • 2 Tbsp orange marmalade
  • 1 Tbsp Dijon mustard
  • 1 Tbsp minute tapioca
  • 8 oz sliced mushrooms
  • 1/2 cup (2 oz) chopped pecans, toasted

Instructions

  1. Place chicken in the bottom of the slow cooker. Salt and pepper the chicken to taste.
  2. In a medium bowl whisk together the cream of chicken soup, orange marmalade, Dijon mustard, tapioca, mushrooms and pecans.
  3. Pour the mixture over the top of the chicken.
  4. Cover and cook on LOW for 4-6 hours, or until chicken is very tender.
  5. Serve the chicken and sauce over rice, potatoes or noodles.