Crock Pot Chicken With Tomato And Cream Of Chicken Soup Food

EASY SLOW COOKER CHICKEN

Steps:

• Cut chicken breasts into large chunks.
• Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

SLOW COOKER CREAMY TOMATO BASIL CHICKEN

Steps:

• Add tomatoes and pasta sauce to a 3-6 quart slow cooker.
• Whisk together cream and corn starch and add to the slow cooker. Stir in garlic, salt, basil and pepper.
• Add chicken breasts and press down into the sauce.
• Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker -- a fuller slow cooker will take longer to cook, so a larger one will cook faster.
• Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!

"CREAMY" CHICKEN AND TOMATO SOUP (SLOW COOKER) RECIPE - (4.2/5)

Steps:

• Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

CROCK POT CHICKEN WITH TOMATO AND CREAM OF CHICKEN SOUP

Steps:

• Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
• Rinse and pat chicken dry. Split the quarters and salt and pepper each side.
• Brown the halved chicken quarters in same pan. It'll probably take two batches, use 2 tablespoons butter per batch.
• Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoons dry sherry and bring to a rapid simmer (I dunno what to call it, but it's the time just before a slow boil, when all the bubbles are rolling around but not popping out of the pan like if it's boiling). Whisk a lot while it's heating up, getting all those yummy bits from the bottom of the pan.
• Reduce heat to medium or medium-low and start adding your hot sauce 1 teaspoons at a time until it tastes just right (5 shakes = roughly a tsp.). Salt and pepper to taste, keeping in mind that most hot sauces have a lot of salt in them already.
• Put chicken and sauce in crockpot on Low for 6 to 7 hours.

CROCK POT CHICKEN CORN SOUP

Steps:

• Rinse chicken and pat dry with paper towels; set aside.
• In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
• Add chicken, then pour in tomato sauce and broth.
• Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
• Lift out chicken and place on cutting board to cool to touch.
• Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
• Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
• Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
• Season soup with salt and pepper.
• Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.

CROCK-POT CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

SLOW COOKER TOMATO CHICKEN

Steps:

• Place the chicken breasts in a slow cooker. Stir together the tomatoes, garlic, soy sauce, and dry mustard; pour over the chicken breasts.
• Cook on Low 7 hours; stir in peas and cook 1 hour more.

CROCK POT CHICKEN STEW

Steps:

• Spray inside of Crock Pot well with cooking spray.
• Dump the chicken thigh chunks into the bottom of the pot and spread them out evenly.
• Dump the potato chunks on top of the chicken and spread them out.
• Dump the sliced carrots, diced onions and frozen corn on top spreading them out as evenly as possible.
• Dump the cream of chicken soup into a large mixing bowl.
• Add the chicken gravy mix, salt, pepper, onion powder, garlic powder and ground sage to the bowl.
• Stir well.
• Add the chicken broth and heavy cream to the bowl.
• Stir well again.
• Pour the mixture over the ingredients in the Crock Pot.
• Place the lid on the Crock Pot and set it to cook on LOW.
• After 6 - 7 hours of cooking time, remove the lid and stir the contents well.
• Combine the water and cornstarch and stir until the cornstarch is completely dissolved.
• Add the cornstarch mixture to the stew and stir well.
• Return the lid to the Crock Pot and leave the stew to simmer and thicken for at least 15 minutes.
• Serve and enjoy!

SLOW COOKER TOMATO TORTELLINI SOUP

Steps:

• In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.
• Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.
• Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

SLOW COOKER CHICKEN IN SOUR CREAM SAUCE (CROCK POT)

Steps:

• Combine the first four ingredients and rub over chicken.
• Place chicken in crock pot.
• Combine the soup, sour cream, broth and mushrooms.
• Pour over chicken.
• Cover and cook on low for 4-8 hours or until a meat thermometer reads 170°.
• Thicken the sauce if desired.