Crock Pot Chicken Fricassee Recipes

Steps:

• Spray crock pot with non-stick cooking spray.
• Place chicken in crock pot.
• Mix remaining ingredients together and pour over chicken.
• Cover and cook on low 6-8 hours.
• One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
• Add chives and milk, combine well.
• Drop by teaspoonful onto hot chicken and gravy.
• Cover and cook on high for 45-60 minutes.
• Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

Steps:

• Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
• Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

Steps:

• Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag, combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown. , Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag., For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean., Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.

Steps:

• Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Steps:

• cut the chicken breasts into long strips about a cm wide.
• Then toss them into flour until fully covered.
• dice the onion and mushrooms
• heat the butter in a frying pan and cook the onions until soft.
• Add the mushrooms to the onions and cook for 3-4 minutes
• add the chicken, cook until brown all over.
• pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
• add the chicken stock, bring to the boil and simmer for 20 minutes
• remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
• serve on a bed of rice.

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

Steps:

• In a medium bowl, combine onion, garlic, bell pepper, and potatoes.
• Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper.
• Place chicken legs in slow cooker, and pour mixture over chicken.
• Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

Steps:

• In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.