Slow Cooker Coq au Vin

1 envelope (1/2 of a 2.2 oz. pkg.) beefy onion soup, mix

3 lb. chicken thighs, skinned

2 c. quartered fresh mushrooms

1 ½ c. frozen small whole onions

3 medium carrots, cut into 3 ½” sticks

½ c. dry red wine

Hot cooked mashed potatoes (optional)

Snipped fresh parsley (optional)

Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in hot skillet until brown. Drain off fat. Place chicken thighs in 3 1/2 -4 quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onion, and carrots. Pour wine over all. Cover and cook on LOW-heat setting for 5-6 hours or HIGH for 2 ½-3 hours. If desired, serve with mashed potatoes and sprinkled with parsley.