French Country Slow Cooker Chicken Food

SLOW COOKER FRENCH COUNTRY CHICKEN

Steps:

• Put the onion, carrots, and celery in the crock pot in an even layer. Evenly top with the chicken. Sprinkle the chicken with the tarragon, thyme, and salt and pepper. Combine the cream of chicken soup with the onion soup mix until blended. Evenly pour the soup mixture over the chicken. Cover the crock pot and cook on high for 3-4 hours. During the last 30 minutes of cooking, combine the wine and cornstarch in a small bowl and whisk until smooth. Stir this into the sauce in the crock pot. Uncover the crock pot and cook on high for 20-30 minutes or until the sauce is thickened, stirring occasionally. Serve the chicken and sauce over rice if desired.

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

Steps:

• To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
• Prepare your crock pot with a light coating of cooking spray.
• Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
• Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
• Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
• Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
• Serve over rice or noodles.

FRENCH COUNTRY SLOW COOKER CHICKEN

Steps:

• Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
• Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
• Serve over rice.

FRENCH COUNTRY CHICKEN

Steps:

• Combine all ingredients (except roaster) to make the butter mixture.
• Loosen the skin of the roaster around the breast.
• Place the butter mixture under the skin.
• Butter the bottom of a roasting pan.
• Place the roaster in a roasting pan.
• Put salt and pepper on top of the roaster and brush a little olive oil on the outside.
• Preheat oven to 450°F, when it is preheated place the roaster in the over and immediately turn the temperature down to 325°F.
• Roast until juices run clear.

FRENCH COUNTRY CHICKEN

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through an juices run clear.
• Top chicken with fresh flat leaf (Italian) parsley when serving.
• Serve chicken with Herb and Buter Noodles and.
• Sugar Snap Peas.
• NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".