Souper Slow Chicken Recipes

Steps:

• Preheat oven to 300°F.
• Mix soups and wine.
• Pour over chicken
• Cover and bake for 2 1/2 hours
• Thicken sauce with cornstarch and water if you want gravy
• If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.

Steps:

• Wash, dry chicken breasts with paper towels and place in an oval slow-cooker.
• Sprinkle each breast with Poultry Seasoning to taste.
• Place slice of Cheese over each breast.
• Combine Celery Soup and Sour Cream; mix well and spoon over Chicken and Cheese.
• Sprinkle Stuffing mix (bread cubes and seasoning packet) over top of cheese.
• Drizzle melted butter over Stuffing mix.
• Cover and cook on Low for 5 to 6 hours.

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.