ingredients

•     Nonstick cooking spray
• 3  pounds  chicken thighs, skinned
• 1  envelope (1/2 of a 2.2-ounce package)  beefy onion soup mix
• 2  cups  quartered fresh mushrooms
• 1 1/2  cups  frozen small whole onions
• 3  medium  carrots, cut into 31/2-inch sticks
• 1/2  cup  dry red wine
•     Hot cooked mashed potatoes (optional)
•     Snipped fresh parsley (optional)

directions

Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.

Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.