Crock Pot Mushroom Chicken Food

CROCK POT CHICKEN AND MUSHROOMS

Steps:

• After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
• Mix together the remaining ingredients and pour over the chicken pieces.
• Cook on low 6-8 hours. Serve over rice or egg noodles.

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® MUSHROOMS

Steps:

• Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
• Cook on Low for 3-4 hours.

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.

CROCK POT CHICKEN MARSALA

Steps:

• Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. It does not need to be cooked all the way through. Transfer the chicken to the slow cooker.
• Reduce the skillet heat to medium low. Heat the remaining 2 teaspoons oil. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic.
• While the skillet is still warm, pour in the Marsala. Increase the heat to medium and let simmer 2 minutes. Remove from the heat.
• Scatter the mushrooms over the top of the chicken. Pour in the Marsala reduction. Cover and let cook on LOW, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer, about 2 1/2 to 3 hours on low (timing will vary based on your slow cooker model and the size of your chicken breasts). Remove to a plate and cover to keep warm.
• In a small bowl, whisk together the cornstarch and water. Pour into the slow cooker. Cover and cook on HIGH for 15 to 20 minutes, until thickened. Return the chicken to the slow cooker and let heat over high for 5 additional minutes to warm through. Serve hot with desired accompaniments, with the sauce spooned over the top and a sprinkle of fresh parsley as desired.

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!

CROCK POT MUSHROOM CHICKEN

Steps:

• Place chicken breasts in crock pot. Mix soup, teaspoon of mix and milk in a small bowl. Pour over chicken. Add potatoes if desired.
• Cook on high for 1 hour. Cook on low for 3 to 4 hours until chicken is tender. During last 15 minutes of cooking time, stir in sour cream.
• Note: Soup and dressing mix provides some salt to recipe. But if using potatoes, add salt and pepper to taste.

CROCK POT MUSHROOM CHICKEN

Steps:

• Put chicken in crock pot.
• Sprinkle gravy mix on top.
• Pour soup over that, then pour wine over all.
• Cook on low for 8-10 hours. Thirty minutes before serving, add cream cheese.
• When ready to serve, remove chicken and whisk the sauce together.
• Serve over pasta or rice.

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 STEAKHOUSE MUSHROOMS

Steps:

• Put all your ingredients in your crock pot and gently stir it
• Cover and cook on high for 2-3 hours (your liquid should be down to about half of what you started with)

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.

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.

CROCK POT CHICKEN WITH MUSHROOM SOUP

Steps:

• Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
• Add second can of mushroom soup, place on low setting.
• cook all day.
• Steam 2 cups of rice in 3 cups of water.
• Place chicken and sauce on top of rice 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.