Cherylls Celery Leek Crock Pot Chicken Food
CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)
Normandy inspired chicken with easy, homemade crème fraîche. Simply amazing. Goes perfectly with a side of green beans; also wonderful with sugar snap peas, asparagus or spinach. Notes on crème fraîche: If you're concerned about the thickness of the finished sauce, mix up the crème fraîche a couple of hours ahead of starting the rest of the meal. Crème fraîche thickens as it stands and the thicker it is, the thicker the finished sauce will be; many recipe call for leaving it out around 12 hours, or even up to 24, to set up. It is the bacterial cultures in the sour cream acting on the heavy cream that cause it to thicken and sour slightly, but from what I've read, it's a beneficial bacteria and perfectly safe to eat even when left out for that long (at any rate, I've left it out for that long and my family ate it and was perfectly fine). If you're concerned about the fact that it's a bacteria at all, heating it after it's thickened will kill the bacteria; the taste will be the same, but it will break down slightly and make the texture a little grainy.
Provided by littleturtle
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
- Grease the crock pot with the butter and leave any extra in the bottom.
- Put all ingredients in the crock pot, except for the chicken and the crème fraîche, and mix well.
- Add the chicken and mix again.
- Cover and cook on LOW for 6 hours.
- Remove chicken to a plate and cover to keep warm.
- Remove 1/4 cup cooking juices and discard.
- Mix the crème fraîche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.
Nutrition Facts : Calories 444.6, Fat 20.5, SaturatedFat 9.9, Cholesterol 190, Sodium 388.4, Carbohydrate 10.8, Fiber 1.9, Sugar 4, Protein 52.2
CHERYL'S CROCK POT CHICKEN CHILI WITH BLACK BEANS-WW POINTS=5
Make and share this Cheryl's Crock Pot Chicken Chili With Black Beans-Ww Points=5 recipe from Food.com.
Provided by senseicheryl
Categories Chicken Breast
Time 4h10m
Yield 6 bowls of chili, 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the chopped chicken in the chicken broth.
- Add chicken to crock pot set to low along with all other ingredients and mix well.
- Cover and allow to cook 4-6 hours.
- Add shredded cheese to bowls of chili, if desired.
Nutrition Facts : Calories 276.3, Fat 3.2, SaturatedFat 0.7, Cholesterol 48.4, Sodium 689.3, Carbohydrate 36.2, Fiber 12.2, Sugar 4.6, Protein 27.8
CHERYL'S CROCK POT CHICKEN CHILI
This is a special chili made for my husband Jim. Please keep in mind that a lot of times while cooking, I don't measure the ingredients so the spice measurements may have to be adjusted to your taste.
Provided by senseicheryl
Categories Chicken Breast
Time 8h20m
Yield 5 bowls of chili, 5 serving(s)
Number Of Ingredients 16
Steps:
- I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
- Place the chicken in your crock pot. Add the beans and corn.
- Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
- Cover and cook on low for about 8-10 hours.
- Stir before serving. Serve topped with the cheese, if desired.
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