1 can (10-3/4 oz.) condensed golden mushroom soup, undiluted 1 tablespoon Worcestershire sauce 1/2 teaspoon each dried thyme 1/2 teaspoon ground black pepper 1/3 cup dry white wine or vermouth, water or chicken broth 4 ea. (2-1/4 lb.) chicken drumsticks and thighs, skin removed 1 medium red bell pepper, cut in thin strips 1/2 cup each sliced scallions and thawed frozen petite green peas
Whisk soup, Worcestershire sauce, thyme, pepper and wine in a 3 quart or larger crock pot/slow-cooker until blended. Stir in the chicken and the bell pepper.
Cover and cook on HIGH heat setting 4 to 5 hours or on LOW heat setting 7 to 9 hours until chicken is tender.
Stir in scallions and peas. Cover; let stand 5 minutes to heat through.
Nutrition Information: Per serving = 177 calories, 19 g protein, 12 g carbs, 3 g fiber, 5 g fat (1 g sat fat), 66 mg cholesterol, 726 mg sodium.