Lindas Dreamy Creamy Crockpot Chicken Recipes

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
• Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
• Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
• Place chicken in the preheated oven to keep warm.
• Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

Steps:

• In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.
• Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.
• In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.
• Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
• About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.
• Serve over cooked pasta.

Steps:

• 1. Plug in your crockpot, add about 1 cup of the stock and turn the crock pot on to warm up.
• 2. While crockpot is warming, add your olive oil to a fry pan and sear the chicken pieces until golden brown but not over browned.
• 3. Transfer chicken pieces into the crockpot when finished browning and add remainder of stock into the crockpot to bring liquid up to edge of top chicken pieces.
• 4. before adding vegetables add all your spices. Now you can add all of your vegetables into the mix. cover and cook on high until the carrots are fork tender @ 3 hours.
• 5. When carrots are fork tender, turn the pot to low setting. Put sour cream and flour into a bowl and whip until there are no or very few little lumps. It will be a thick paste.
• 6. Temper the flour/cream paste with hot liquid from the crockpot, adding a little at a time and whipping to remove any lumps. You will want to use about 1C of hot liquid. Once tempered you can gradually add this to the crockpot and stirring as much as you can. Note: if you want it thicker, you can always make more thickening paste.
• 7. turn crockpot to high until it starts to bubble, give it a quick stir and allow to thicken. Once thickened, turn pot off and cover.
• 8. I served this over organic rice, but would be equally as good over some good ole egg noodles.