Chicken Vegetables With Creamy Mustard Herb Sauce Crock Food

CHICKEN AND VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE

Steps:

• Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
• Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
• Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.

CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE

Steps:

• In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.

SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
• Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
• Cover the slow cooker and cook on Low for approximately 2 hours.
• Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
• Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
• Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK

Steps:

• Stir soup and leeks in a 3large slow-cooker until blended.
• Add chicken, potatoes and carrots; stir to mix and coat.
• Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
• Remove chicken and vegetables to serving bowl with a slotted spoon.
• Add mustard to cooker; whisk until smooth.
• Stir in the dill and scallion; spoon over chicken and vegetables.

VEGGIES AND CHICKEN IN CREAM SAUCE

Steps:

• In a large skillet, fry the chicken pieces and onion rings in hot oil until browned. Salt and pepper to taste.
• Add the sliced mushrooms and bell pepper and continue to saute for 5 minutes over medium heat.
• Add 1/2 of the garlic, 1/2 of the cilantro and 1/2 of the pepper flakes and stir until mixed.
• Add the other 1/2 of the garlic, cilantro and chile flakes, then add the sour cream and mix well. Add the hamburger relish and saute for another 5 to 10 minutes. Let cool and serve.

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

CROCK POT CREAMY HERBED CHICKEN

Steps:

• Place chicken in crock pot.
• Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken.
• Cover and cook on low for 4-5 hours.
• Serve over fettuccine if desired.