Beazell's Cook Book

Crock Pot Chicken by Jessica Ledford

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2 packs of boneless, skinless chicken thighs
6 cloves of garlic
Beazell’s Cajun Seasoning (coat the chicken)
1 can of Cream of Chicken Soup
1 bottle “Pizza Squeeze” (about 10 oz.)
A few shakes of Oregano & Thyme
1 small container of chopped green onions
Combine in crock pot (large oval crock pot) and cook on low for 6 – 7 hours.


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