French Country Chicken Stew Crock Pot Recipes

Steps:

• Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
• Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
• Serve over rice.

Steps:

• Prepare the chicken but don't skin.
• Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
• Trim off and discard the bacon rind.
• Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
• Remove and set aside.
• Brown the chicken pices in batches, removing them as they finish browning.
• Remove and discard all but 3 Tbs of the fat.
• Add the onion, pepper, tarragon, and the remaining flour.
• Scrape these back and forth in the hot fat until the onion is transparent.
• Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
• Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
• Add the bacon, chicken, peas, and carrots.
• Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
• Add them to the stew and simmer for 20 minutes.
• Stir in the parsley.
• Salt to taste, and serve hot.

Steps:

• To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
• Prepare your crock pot with a light coating of cooking spray.
• Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
• Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
• Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
• Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
• Serve over rice or noodles.

Steps:

• Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
• Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
• Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
• Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
• Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Steps:

• Combine all ingredients except herbes de Provence, chicken and pepper in slow cooker sprayed with cooking spray. Stir in 1-1/4 tsp. herbes de Provence.
• Top with chicken; sprinkle with pepper and remaining herbes de Provence. Cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).

Steps:

• Salt chicken. Dredge chicken in flour brushing off excess but keeping the dish with the flour Cut bacon with scissors for 1/4 inch dice heat oil med+ in dutch oven and brown bacon Remove bacon with slotted spoon and set aside on a paper towel to be added back in later Brown chicken in batches 3 1/2 to 4 min per side. Remove to a separate dish after browning Remove all but 2 tbsp of the oil from the pan Add in onion, pepper, tarragon, and rest of flour scrapping it back and forth until the onion is clear (translucent) Add tomatoes with their juice and continue scrapping until most of the juices are gone (this is an important step so give it the time to release its juices!) Add wine (I let it boil off a bit) Add chicken broth Add back in the bacon, chicken, the peas, and carrotts, cover and simmer 30 min Add potatoes (scrubbed and parred with 1 inch strip) Continue cooking 20 min Stir in parsley and salt and pepper to taste

Steps:

• Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
• Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
• Set heat on Low setting and simmer slowly for 6 to 8 hours.

Steps:

• In 5-quart Dutch oven, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, until bacon is browned and crisp. With slotted spoon, remove bacon to 5- or 6-quart slow cooker.
• Season chicken with salt and pepper. Add half of the chicken to bacon drippings in Dutch oven; cook 3 to 5 minutes, turning occasionally, until browned. Remove chicken to slow cooker with bacon. Repeat with remaining chicken.
• Add 1 tablespoon of the butter to Dutch oven; stir in onion, carrots and mushrooms. Cook 5 to 7 minutes or until onion is tender and mushroom juices have released. Add garlic; cook 30 seconds.
• Add wine; heat to boiling, scraping bottom to release any brown bits. Cook 3 to 5 minutes or until wine is reduced by half. Transfer mixture to slow cooker. Stir in chicken broth, thyme and bay leaf. Cover; cook on Low heat setting 4 to 5 hours or until chicken is cooked through and vegetables are tender.
• In small bowl, mix flour and water; stir into slow cooker. Cover; cook on High heat setting 20 to 25 minutes or until thickened. Stir in remaining 2 tablespoons butter. Discard bay leaf. Garnish with parsley. Serve with mashed potatoes.

Steps:

• Place beans, 2 cups of water, and other ingredients in crockpot; cover and cook on low for 8-10 hours.
• Discard bay leaf before serving.

Steps:

• In a 5 to 6- quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbes de Provence, thyme and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours.
• Stir in pasta sauce. If desired, serve with French bread.

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
• Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
• Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
• Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.