Crock Pot Creamy New Orleans Chicken Food

CREAMY CROCK POT CHICKEN

Steps:

• Place chicken in crock pot.
• Cut cream cheese into cubes and distribute evenly over chicken.
• In separate bowl, mix cream of mushroom soup, 1/2 can water, and Italian dressing mix until smooth.
• Pour mixture over chicken and cream cheese in crock pot.
• Set crock pot on high and let cook for 3 hours for fresh chicken or 4 hours for frozen chicken.
• Serve with rice or egg noodles.
• Enjoy!

CREAMY CROCKPOT CHICKEN WITH PASTA

Steps:

• 1. Place sliced, frozen chicken in the bottom of a crockpot. Cut butter and cream cheese into pieces, and add them, along with the cream of chicken soup and Italian seasoning mix, to the crock pot. Cook on low for 8 hours, or high for 6 hours, stirring periodically to mix sauce together.
• 2. When ready to serve, boil pasta until it's cooked to your liking. Drain (don't rinse) and toss the pasta and chicken/sauce mixture together.
• 3. Note** you can also use full chicken breasts. Just shred the chicken after cooking time, add it back into sauce, then mix with the cooked pasta.

CROCK POT CREAMY NEW ORLEANS CHICKEN

Steps:

• Put the chicken breasts in the crock pot.
• Blend the spice mix with 2 tablespoons of warm water reserving about a teaspoon of the dry spice mix for the sauce.
• Cover and cook for 3 hours on low.
• Combine the cream cheese and soup until smooth.
• Stir in the remaining spice mix and sliced mushrooms.
• Pour the cream cheese mixture over the chicken breasts.
• Cook 1 additional hour until the chicken is cooked through.

CROCK POT CREAMY CHICKEN

Steps:

• Put all ingredients in slow cooker or crock pot.
• Cook for about 6 hours, or until potatoes are tender and chicken is falling off the bone.
• Salt and pepper to taste.

JAZZY NEW ORLEANS CHICKEN

Steps:

• In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
• In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
• Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.