Crock Pot Creamy Mushroom Chicken Food

CROCK POT MUSHROOM CHICKEN

Steps:

• Heat oil in a skillet and brown chicken on both sides.
• Place mushrooms in 4-5 quart slow cooker and top with chicken.
• Melt butter in a sauce pan and add remaining ingredients (except pasta).
• Stir until melted then spoon over the chicken.
• Cover and cook on low for 4-5 hours.
• Serve over pasta.

SLOW COOKER CREAMY CHICKEN AND MUSHROOM

Steps:

• Place the chicken breasts in the slow cooker, and add the chicken stock, chopped garlic, thyme and sliced mushrooms.
• Cook on low for 5-6 hours, or 3 hours on high.
• Once the chicken is cooked, remove the chicken breasts, add the parmesan, double cream and cornflour (which is mixed with 2 tablespoons of water), and cook for 5-10 minutes longer on high, until it thickens into a sauce.
• Add the chicken back to the slow cooker, and garnish with fresh parsley.

CROCK POT CHEESY MUSHROOM CHICKEN

Steps:

• Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
• Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

CREAMY SLOW COOKER CHICKEN

Steps:

• Stir cream cheese, cream of mushroom soup, sour cream, and Italian seasoning in the crock of a slow cooker until mixture is thoroughly combined. Stir in chicken cubes. Set cooker to Low and cook for 6 hours.

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 SMOTHERED CHICKEN WITH GRAVY

Steps:

• In a small mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, water and onion soup mix.
• Lay the chicken at the bottom of the crock pot.
• Season with the black pepper.
• Pour the sauce over the top of the chicken and top with the mushrooms.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Enjoy!

SLOW COOKER CHICKEN MARSALA

Steps:

• Lightly grease a 6-quart slow cooker with cooking spray and set aside.
• Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
• Transfer chicken to slow cooker and top with mushrooms and garlic.
• Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
• Pour wine over chicken and mushrooms.
• Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
• Remove chicken breasts from slow cooker and set aside on a plate.
• Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
• Add heavy cream to the wine sauce and whisk until combined.
• Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
• Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
• Serve.

SLOW COOKER MUSHROOM CHICKEN IN SOUR CREAM SAUCE

Steps:

• Combine salt, pepper, paprika, lemon pepper, and garlic powder. Rub over chicken. Place in slow cooker. Combine soup, sour cream, and wine or broth. Stir in mushrooms. Pour over chicken. Cover. Cook on Low 6-8 hours or High 5 hours. Serve over potatoes, rice, or couscous.

CROCK POT CREAMY MUSHROOM CHICKEN

Steps:

• Place frozen chicken in slow cooker.
• Top with soup mix, 2 cans of soup and chicken broth.
• Cook on low for 6-8 hours until chicken is cooked through.
• Add mushrooms and continue cooking on high for 30 minutes.
• Serve over rice or noodles.

CREAMY CROCK POT CHICKEN WITH MUSHROOMS

Steps:

• Grease the inside of the slow cooker.
• Place chicken breasts in the bottom of the crock pot.
• Combine the rest of the ingredients in a medium pot and heat on medium high; stirring occasionally until cream cheese is incorporated.
• Pour sauce over chicken in crock pot, and heat on low approximately 4 hours until chicken is tender and falling apart.
• Sprinkle with parsley flakes.
• Serve over pasta, egg noodles, or rice.

CROCK POT CREAMY MUSHROOM CHICKEN

Steps:

• 1. Place chicken pieces in slow cooker.
• 2. In saucepan, combine remaining ingredients. Heat until smooth and hot. Pour over chicken.
• 3. Cover, cook over low hear 6-8 hours. Serve wonderful sauce over rice or noodles.