Crock Pot Chicken And Mushrooms Recipes

Steps:

• After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
• Mix together the remaining ingredients and pour over the chicken pieces.
• Cook on low 6-8 hours. Serve over rice or egg noodles.

Steps:

• Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
• Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

Steps:

• Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
• Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
• Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
• Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
• Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.

Steps:

• Combine all ingredients except egg noodles into crock pot.
• Cook on high for 5-6 hours or low for 8-10 hours.
• Cook egg noodles as directed.
• Serve chicken over noodles.

Steps:

• Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a large skillet, cook the bacon until crisp; drain on paper towels then crumble (leave the bacon drippings in the pan).
• Season the chicken breasts with salt and pepper the, brown in the bacon drippings for about 5 minutes on each side.
• Place the breasts in a 4-6-quart slow cooker.
• Sprinkle with mushrooms.
• In the same skillet heat the soup and Parmesan cheese with onions and garlic for 5 minutes until bubbly, then pour over the chicken and mushrooms.
• Cover and cook on LOW setting for about 4 hours.
• After about 4 hours sprinkle with the cheese cubes and bacon.
• Cover and cook on HIGH for about 20 minutes, or until the cheese is melted.

Steps:

• Pour the spaghetti sauce into a bowl. Add the herbs and mix.
• Season chicken with salt and pepper. Heat a little olive oil in skillet and brown the chicken well; transfer to crock pot.
• Pour all but about 2 tablespoons of accumulated fats from skillet, return to medium low heat. Add the onion and garlic, and cook until soft and just starting to turn color.
• Put the onions, garlic and mushrooms over the chicken.
• Return skillet to burner. Pour the wine into the skillet and scrape up all the fond (browned bits) from the skillet. Pour the wine into the spaghetti sauce and mix. Pour over the chicken.
• Set to LOW and cook for 4 to 5 hours.
• Serve with hot pasta.
• Note1: Use whatever herbs you like - oregano, basil, thyme are all good, or use an Italian seasoning mix. I also sometimes add 1/4 teaspoons crushed red pepper for some heat.
• Note2: Obviously, you can add different vegetables and herbs or spices, to suit your tastes and needs. Sweet bell peppers are a natural, I will also add fresh tomatoes or whatever needs using.
• Note3: I try not to use added salt, but you may want an additional 1/2 teaspoons or so in the sauce. I find commercial sauces salty enough.
• Note4: I like red wine, but any wine or dry vermouth will work. Or use chicken broth.

Steps:

• Grease the inside of the slow cooker.
• Place chicken breasts in the bottom of the crock pot.
• Combine the rest of the ingredients in a medium pot and heat on medium high; stirring occasionally until cream cheese is incorporated.
• Pour sauce over chicken in crock pot, and heat on low approximately 4 hours until chicken is tender and falling apart.
• Sprinkle with parsley flakes.
• Serve over pasta, egg noodles, or rice.