FRENCH COUNTRY CHICKEN STEW (CROCK POT)
This is my improvisation of a recipe found in "The Slow Cooker Bible." Though I am not especially fond of the canned soups, this appealed to me and I tested it using an adaptation of Recipe #18157. The result was a bit soupy but the taste was very good. For convenience, you may find it easier to use store bought canned soup. The dish itself is warm and comforting with a nice blend of flavors. Perfect as the weather gets cooler. Serve over rice or noodles.
Provided by justcallmetoni
Categories Stew
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 287.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 70.8, Sodium 782.5, Carbohydrate 27.9, Fiber 3.5, Sugar 11.7, Protein 32.6
FRENCH COUNTRY SLOW COOKER CHICKEN
Easy, delicious, one dish meal. Found in the, "Simple 1-2-3 Slow Cooker," Cookbook. Edited on 6/1/09: Removed Cornstarch from recipe and changed white wine to be added at beginning of cooking after reading reviews.
Provided by Virginia Cherry Blo
Categories One Dish Meal
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 234.6, Fat 6.2, SaturatedFat 1.6, Cholesterol 79.6, Sodium 924, Carbohydrate 13.8, Fiber 2.3, Sugar 3.8, Protein 27.5
COUNTRY FRENCH CHICKEN
Adapted from Rachael Ray - 30 minute meals - A combination of boneless skinless tenderloins or breasts and thighs well lend to a more rustic, "cooked all day" taste. A very comforting meal on a cold day.
Provided by Sondra Beth
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through an juices run clear.
- Top chicken with fresh flat leaf (Italian) parsley when serving.
- Serve chicken with Herb and Buter Noodles and.
- Sugar Snap Peas.
- NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".
SLOW-COOKER COUNTRY FRENCH BEEF STEW
Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h55m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 1/2 g
SLOW COOKER CHICKEN IN A POT
Make and share this Slow Cooker Chicken in a Pot recipe from Food.com.
Provided by STARLIGHT by NIGHT
Categories Chicken
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine vegetables and sauce mix in the cooking vessel. Sprinkle Seasonings on the chicken. Place chicken in the cooking vessell over the vegetables. Cover and cook: Low-8 hrs (or) High-5 hours.
Nutrition Facts : Calories 554.6, Fat 35.5, SaturatedFat 10.1, Cholesterol 160.4, Sodium 208.2, Carbohydrate 16.8, Fiber 5, Protein 41.8
COUNTRY FRENCH CHICKEN (DIABETIC RECIPE)
Make and share this Country French Chicken (Diabetic Recipe) recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the chicken. Rinse chicken; pat dry.
- Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat.
- Brown chicken on all sides in hot skillet.
- Drain fat from skillet.
- Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet.
- Bring to boiling; reduce heat.
- Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
- Transfer chicken and vegetables platter; keep warm.
- For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Nutrition Facts : Calories 265.8, Fat 15.5, SaturatedFat 4.2, Cholesterol 69, Sodium 96.7, Carbohydrate 5.9, Fiber 1.4, Sugar 2.7, Protein 18.1
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