Crock Pot Chicken With Tomato and Cream of Chicken Soup

Ingredients

• 3 chicken leg quarters, split
• 2 small onions, diced (or one medium onion)
• 2 garlic cloves, minced
• 2 (10 ounce) cans tomato soup (can substitute a can of any sort of tomatoes, just make sure they're good and mashed up)
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can milk (if you don't have any milk, it's cool, water works good, too)
• 1/2 (10 ounce) can water
• 1 tablespoon dry sherry
• 5 teaspoons Frank's red hot sauce (Frank's cooks up the best when flavor, not spice is the key, substiture your own favorite)
• 1 teaspoon dried oregano
• 5 tablespoons butter
• salt and pepper

Directions

1. 1

   Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.

2. 2

   Rinse and pat chicken dry. Split the quarters and salt and pepper each side.

3. 3

   Brown the halved chicken quarters in same pan. It'll probably take two batches, use 2 tablespoons butter per batch.

4. 4

   Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoons dry sherry and bring to a rapid simmer (I dunno what to call it, but it's the time just before a slow boil, when all the bubbles are rolling around but not popping out of the pan like if it's boiling). Whisk a lot while it's heating up, getting all those yummy bits from the bottom of the pan.

5. 5

   Reduce heat to medium or medium-low and start adding your hot sauce 1 teaspoons at a time until it tastes just right (5 shakes = roughly a tsp.). Salt and pepper to taste, keeping in mind that most hot sauces have a lot of salt in them already.

6. 6

   Put chicken and sauce in crockpot on Low for 6 to 7 hours.