Crock Pot Cream Of Mushroom Soup Food

AWESOME SLOW COOKER POT ROAST

Steps:

• In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
• Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
• Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
• Place in 5 quart slow cooker.
• Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
• Cook covered, on LOW for 4 hours.
• Turn setting to high; cook 1 hour longer, stirring occasionally.
• Stir in parsley and Serve.

LAZY CROCK POT CHICKEN WITH MUSHROOMS

Steps:

• Gather the ingredients.
• Pat the chicken breasts dry with paper towels.
• Sprinkle them all over with the salt, pepper, and paprika, and then arrange them in the crock pot.
• In a bowl, whisk the cream of mushroom soup with the flour and the reserved liquid from the mushrooms. Stir the mushrooms into the soup mixture.
• Pour the sauce over the chicken.
• Cover the pot and cook on low for about 5 to 6 hours, or until the chicken is cooked and tender. The chicken's internal temperature should read 165 F on an instant-read thermometer.
• Serve sprinkled with chopped fresh parsley and enjoy.

CROCKPOT CREAM OF MUSHROOM CHICKEN RECIPE

Steps:

• Spray a 5-7 quart slow cooker with nonstick cooking spray.
• Add soup to the crockpot insert, then fill the soup can with chicken stock or water and add it to the crockpot. Add the spices, then stir to combine. Place the chicken in the soup mixture and top with mushrooms.
• Cover and cook on high for 2-3 hours or low 4-6 hours, or just until chicken is cooked through.
• Remove chicken from the crockpot and let sit for a few minutes. While you're waiting for the chicken to rest, stir together cornstarch and water and stir it into the crockpot mixture. Cover.
• Shred the chicken and return it to the sauce in the crockpot. Set to warm until ready to eat or eat immediately.
• Serving suggestions: rice and vegetables.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• In skillet, saute sliced mushrooms in butter; place in Crock Pot.
• Add chicken broth, onion, salt, and pepper; stir well.
• Cover and cook on low setting for 6 to 10 hours (on high setting for 2 1/2 to 3 hours).
• About 30 minutes before serving, turn to high setting.
• Mix flour and sour cream; add to Crock Pot with half and half cream.
• Cook until slightly thickened.

CROCK POT CHEESEBURGER SOUP

Steps:

• Dump some lean ground beef into a large skillet over medium-high heat with a dab of butter or cooking oil.
• Crumble the ground beef well as it cooks.
• Spray the inside of the crock pot well with cooking spray.
• Once the ground beef is fully cooked, use a slotted spoon to transfer the cooked beef to the crock pot.
• Add the diced onions to the crock pot.
• Add the frozen diced hash brown potatoes to the crock pot.
• Dump the cream of mushroom soup and cheddar cheese soup into a large mixing bowl.
• Add the chicken broth to the mixing bowl.
• Add the garlic powder, onion powder and pepper to the bowl.
• Whisk all of the ingredients together well.
• Pour the mixture over the ingredients in the crock pot.
• Place the lid on the crock pot and set it to cook on HIGH.
• After 3.5 - 4 hours of cooking time remove the lid from the pot and stir the contents well.
• Add the heavy cream and shredded cheese to the pot and stir well.
• Return the lid to the pot and leave the soup to continue cooking on HIGH for 30 - 45 minutes.
• Add the chopped green onions to the pot and stir well.
• Ladle the soup into bowls and garnish with chopped green onions and shredded cheese if desired.
• Serve and enjoy!