Crockpotsmotheredchicken Recipes

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CROCK POT SMOTHERED CHICKEN

My Mom used to make this all the time in the oven. However I have changed it to lower the fat content and tried it in my crock pot. It worked out wonderful and I wanted to share.

Provided by Braunda

Categories     Whole Chicken

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Crock Pot Smothered Chicken image

Steps:

  • Place Chicken in Crockpot, Season (to taste).
  • Sprinkle Flour on Chicken.
  • Mix Soup and Milk (till creamy).
  • Pour over Chicken.
  • Cover.
  • Cook for 4-6 Hours.
  • Nice Gravy can be used over Potatoes, Rice or Pasta.

8 pieces chicken (I use Legs & Thighs, Skinned and all visible fat removed)
2 tablespoons flour
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can milk (use soup can)
salt
pepper
garlic powder

SMOTHERED AND COVERED CHICKEN AND GRAVY

Provided by Virginia Willis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12



Smothered and Covered Chicken and Gravy image

Steps:

  • Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
  • Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
  • Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

2 tablespoons unbleached all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
1 tablespoon canola oil
4 chicken leg quarters (2 pounds)
2 onions, sliced
2 cloves garlic, very finely chopped
1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
2 sprigs fresh thyme
1 bay leaf, preferably fresh

CROCK POT SMOTHERED CHICKEN

I adapted this from a regular smothered chicken recipe. You can use 8 ounces of sliced canned mushrooms, if desired, or 1 pound of fresh mushrooms.

Provided by Rachaels Kitchen Go

Categories     One Dish Meal

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 9



Crock Pot Smothered Chicken image

Steps:

  • Heat oil over medium-high heat. Add onion, green pepper, carrots, and celery. Saute 2 minutes or until vegetables are crisp tender.
  • Add chicken and cook 6-7 minutes per side or until browned.
  • Add to crockpot.
  • Combine mushroom gravy mix and milk. Stir into chicken mixture in crockpot.
  • Add mushrooms and liquid to crockpot. Set temperature to LOW, cover and cook 6-8 hours.
  • Serve over hot cooked noodles or rice.

Nutrition Facts : Calories 557.5, Fat 31.1, SaturatedFat 10.4, Cholesterol 169.9, Sodium 246.6, Carbohydrate 12.8, Fiber 1.2, Sugar 2.1, Protein 55.3

1 tablespoon vegetable oil
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
2 lbs chicken breasts, boneless and skinless
mushroom gravy mix, 1 package
12 ounces evaporated milk, 1 can
8 ounces button mushrooms, undrained

SLOW-COOKER SMOTHERED CHICKEN

Creamy, bacon-flecked and savory, this slow cooker version of a Southern classic chicken dish may be the definition of comfort food.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 4

Number Of Ingredients 10



Slow-Cooker Smothered Chicken image

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
  • Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
  • Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.

Nutrition Facts : Calories 460, Carbohydrate 12 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g

3 slices bacon, cut into 1/2-inch pieces
8 boneless skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
8 oz sliced mushrooms
1 tablespoon vegetable oil
1 medium onion, halved and sliced
2 cloves garlic, finely chopped
1 can (10.75 oz) condensed cream of chicken soup
1/3 cup heavy whipping cream

SOUL SMOTHERED CHICKEN

You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

Provided by Veronica Rockett

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14



Soul Smothered Chicken image

Steps:

  • Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  • Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  • Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

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