Ingredients
1 lb chicken drumsticks
2¼ cups chicken broth
1¾ cups button mushrooms, canned, drained
2 cups cream of chicken soup
1 small red onion, diced, roughly 4½ oz
¼ cup carrots, shredded
2 tbsp garlic, minced
½ cup unsalted butter
¼ cup all-purpose flour
½ cup Parmesan cheese, powdered or shredded
½ cup sharp cheddar cheese, shredded
Preparation
Combine chicken drumsticks, broth, mushrooms, cream of chicken soup, celery, onion, carrot and garlic in a crock pot.
Cover and cook on High for 4 to 5 hours.
Set to Low and remove chicken drumsticks, reserving vegetable mixture in the cooker.
In a small skillet, melt the butter and add the flour and stir constantly until smooth.
Remove 1 cup of chicken liquid from crock pot and slowly stir into the roux mixture.
Add back to the crock pot and stir until incorporated and thickened. Add chicken back to cooker and keep on Low until ready to serve.
Sprinkle each serving with cheese, serve, and enjoy!
