SLOW COOKER CHICKEN AND MUSHROOM STEW
This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.
Provided by Al G
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h35m
Yield 6
Number Of Ingredients 18
Steps:
- Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
- Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
- Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
- Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
- Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 23.7 g, Cholesterol 115.1 mg, Fat 37.3 g, Fiber 2.4 g, Protein 31 g, SaturatedFat 14 g, Sodium 1577.1 mg, Sugar 4.1 g
SLOW-COOKER CHICKEN BURGUNDY STEW
Need a slow-cooker chicken recipe that's something special? This hearty, warming stew fits the bill with its earthy, French-country-cooking-inspired flavors, including bacon, flavorful vegetables, chicken and a combination of broth and wine. Whether you're having company over or just want to elevate your weeknight meal a bit, serve this impressive meal with crusty bread or over Betty Crocker™ mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 320, Carbohydrate 10 g, Cholesterol 115 mg, Fiber 2 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 1/4 Cups, Sodium 750 mg, Sugar 4 g, TransFat 0 g
CROCK POT CHICKEN STEW WITH MUSHROOMS
I attended a cooking class and the chef prepared this at home since it was a crock pot recipe but showed us how to prepare the meal during our class. It is a meal I prepare often. When our son and his wife come for dinner she always requests chicken stew. I serve it with polenta. The gravy is awesome!!
Provided by jrbennett
Categories Stew
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the muhrooms, onion and garlic in the insert of a slow cooker.
- Season generously with salt and pepper and stir to combine.
- Season chicken generously with salt and pepper and place in the insert on top of the vegetables.
- In a small bowl, combine the chicken broth, tomato paste, wine, tapioca,thyme 1/4 teasoon salt and 1/4 teaspoon pepper.Pour over chicken and vegetables in the insert.
- Cover and cook 3 to 4 hours on high or 7 to 8 hours on low.
CROCK POT CHICKEN AND MUSHROOMS
Easy recipe you can premake the night before then turn on the crockpot in the morning before you go to work. It'll be ready when you get home!
Provided by Gaelige Coinnaigh
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
- Mix together the remaining ingredients and pour over the chicken pieces.
- Cook on low 6-8 hours. Serve over rice or egg noodles.
Nutrition Facts : Calories 474.5, Fat 19.6, SaturatedFat 9.3, Cholesterol 162.2, Sodium 668.7, Carbohydrate 10.3, Fiber 0.7, Sugar 2.5, Protein 59.8
CHICKEN MUSHROOM STEW
The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. -Kenny Van Rheenen, Mendota, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 82mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
CREAMY CROCK POT CHICKEN (LOW FAT)
I'm not sure where I got this one, but I've made it several times and I always love it! I fell in love with simple crock pot cooking when Iw as working full time during the day and going to nursing school in the evenings. I love coming home to a cooked meal!
Provided by Suzzzie
Categories One Dish Meal
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put chicken in bottom of crock pot.
- Mix together all other ingredients and pour over chicken.
- Cook on low 6-8 hours, or on high 3-4 hours.
- I usually serve this over brown rice.
Nutrition Facts : Calories 221.6, Fat 3, SaturatedFat 0.9, Cholesterol 74, Sodium 1237.1, Carbohydrate 15.4, Fiber 1, Sugar 6.7, Protein 32.4
LOW FAT CROCKPOT CHICKEN AND MUSHROOM STEW
Steps:
- Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.
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