We put however many pieces of chicken we need in the crockpot. We tend to use thighs and drumsticks, but always with the bone and skin.
Add 2 sticks of butter (we prefer salted) you can use one (we like it better with 2), 1 lb chopped or sliced mushrooms, and 1 large chopped onion, salt and pepper to taste.
Crock on low heat for about 3 hours (Basically until the chicken is almost done)
Add 2-4 TBSP cornstarch or flour (we use our homeground whole wheat flour), mix until smooth
Crock on high for 10-20 minutes. until it thickens up a bit.
Optionally you can remove the chicken from the crock, and pour all the juices, mushrooms, and onions into a sauce pan and turn it into a thick gravy.
Add Sour Cream and Serve over rice.
We do remove the skin from the chicken after cooking but before eating.
Its not a fixed recipe, but by crocking the chicken in the butter and veggies the flavors blend really well, so adjust to what you like. Also, optionally you can use a couple of cans of cream of Mushroom Soup, but the last time I read the ingredient label I swore I would never use it again. Alex loves our home version.
Hope you enjoy adjusting it to your family's taste.