French Country Slow Cooker Chicken Food

SLOW-COOKER FRENCH ONION CHICKEN

Slow-Cooker French Onion Chicken image

Caramelized sweet onions slow cook with bone-in chicken breasts to make a delicious French onion-style dish. Serve with slices of toasted garlic cheesy bread so you can soak up the flavorful sauce. Add a side of Betty Crocker™ mashed potatoes for a complete dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h10m

Yield 4

Number Of Ingredients 14

Ingredients

1/4 cup butter
8 cups halved and thinly sliced sweet onions (about 3 large onions)
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Progresso™ chicken broth (from 32-oz carton)
4 bone-in skin-on split chicken breast halves (about 3 lb)
2 tablespoons cornstarch
2 tablespoons cold water
Additional chopped fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired
2 tablespoons butter
1/4 teaspoon garlic powder
8 slices French bread, cut in 1-inch slices
1/2 cup shredded Swiss cheese (2 oz)

Steps:

Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.

Nutrition Facts : Calories 840, Carbohydrate 61 g, Cholesterol 200 mg, Fat 2 1/2, Fiber 4 g, Protein 66 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 7 g, TransFat 1 1/2 g

SLOW COOKER FRENCH COUNTRY CHICKEN

Slow Cooker French Country Chicken image

The succulent chicken, paired with the creamy sauce, will have you feeling like you're eating a classic French meal.

Time 3h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
4 carrots, sliced
4 stalks celery, sliced
8 skinless, boneless chicken breast halves, whole or cut up
1 teaspoon dried tarragon
1 teaspoon dried thyme
salt and pepper, to taste
1 can (10 ounce size) cream of chicken soup
1 envelope dry onion soup mix
1/3 cup white wine or apple juice
2 tablespoons cornstarch

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.

Nutrition Facts :

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

French Country Chicken Stew (Crock Pot) image

This is my improvisation of a recipe found in "The Slow Cooker Bible." Though I am not especially fond of the canned soups, this appealed to me and I tested it using an adaptation of Recipe #18157. The result was a bit soupy but the taste was very good. For convenience, you may find it easier to use store bought canned soup. The dish itself is warm and comforting with a nice blend of flavors. Perfect as the weather gets cooler. Serve over rice or noodles.

Provided by justcallmetoni

Categories Stew

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup nonfat dry milk powder
2 tablespoons cornstarch
2 teaspoons low-sodium instant chicken bouillon granules
1/4 teaspoon onion powder
1 pinch garlic powder
1 pinch black pepper
1 cup water
cooking spray
1 medium onion, coarsely chopped
4 carrots, cut into 1/4 inch thick coins
4 celery ribs, cut into 1/4 thick slices
2 cups baby white mushrooms, halved (optional)
4 -6 boneless skinless chicken breasts
1 1/2 teaspoons herbes de provence
1 teaspoon dried thyme
1/4 teaspoon black pepper
1 (1 ounce) envelope onion soup mix
1/2 cup dry white wine
2 -3 tablespoons cornstarch

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.

Nutrition Facts : Calories 287.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 70.8, Sodium 782.5, Carbohydrate 27.9, Fiber 3.5, Sugar 11.7, Protein 32.6

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Slow-Cooker Country Captain Chicken image

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1 medium sweet red pepper, chopped
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 tablespoon packed brown sugar
1/2 cup chicken broth
1/2 cup golden raisins or raisins
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice
Chopped fresh parsley, optional

Steps:

Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges