SLOW COOKER CHICKEN STROGANOFF
Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
- When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
- Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
MIKE'S CROCK POT CHICKEN
I tried this as an experiment. It worked. The wine and tomato juice for acid, the shallot, garlic and spices for flavor, the mushrooms for balance, and the cream of mushroom soup for sauce. I served this over wide egg noodles.
Provided by Ohmikeghod
Categories Chicken Breast
Time 8h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice the shallots.
- Mince the garlic.
- Put all ingredients except mushrooms into crock pot.
- Cook on low for 8 hours.
- After 4 hours, add the sliced mushrooms.
- After cooking, I found the sauce a bit soupy, so I had two choices: make a roux and thicken the sauce, or reduce the liquid. I chose reduction. I set the chicken aside and transferred the sauce to a sauce pan. Over low heat, I reduced the liquid for 20 minutes, then re-added the chicken. I let it it simmer for 5 more minutes to re-heat the chicken.
- Serve over egg noodles.
- Lucy said this is delicious, so I'm happy.
Nutrition Facts : Calories 327.7, Fat 10.9, SaturatedFat 2.6, Cholesterol 68.4, Sodium 1151.8, Carbohydrate 19, Fiber 1.5, Sugar 5.4, Protein 34
SLOW-COOKER CHICKEN THIGHS
Soy sauce, honey, garlic and ginger (along with the natural juices of the chicken) become irresistible sauce to serve over chicken thighs and rice. If you like a thicker sauce, simply add cornstarch at the end and cook a little longer.
Provided by Food Network Kitchen
Categories main-dish
Time 6h55m
Yield 6 to 12 servings
Number Of Ingredients 12
Steps:
- Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
- Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.
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