Frying Chicken- 1 2- to 3-pound, cut up
Vegetable Oil- 2 tablespoons
Cream of Mushroom Soup- 1 10 3/4-ounce can
1) In a non-stick pan, heat oil and brown the chicken.
2) In the slow cooker, place the chicken.
3) Stir in the mushroom soup.
4) Put the lid on and simmer for 8 hours.
5) Remove the chicken and simmer the mushroom gravy until thickened.
6) Serve the chicken on the serving plate and top with mushroom gravy.
7) Serve hot sprinkled with chopped parsley if desired.