Paula Deen Slow Cooker Italian Chicken Food

SLOW-COOKER GOLDEN CHICKEN PASTA

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

SLOW-COOKER ITALIAN CHICKEN

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

SLOW COOKER ITALIAN CHICKEN

Steps:

• In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to comvine. Stir in soup, cream cheese, and wine; cook, stirring constantly, until cream cheese is melted.
• Place chicken in bottom of a 6-quart slow cooker. Pour butter mixture over chicken. Cook on Low, 4 to 6 hours. Serve over pasta.

SLOW-COOKER WHOLE CHICKEN

Steps:

• Coat the insert of a 6-quart slow cooker with cooking spray and place 3 to 4 canning jar lid bands (without the flat metal rounds) in the bottom. Combine the paprika, garlic powder, pepper, salt, coriander and cumin in a small bowl.
• Dry the chicken well and turn it upside down. Cut a 1-inch-long slit in the skin between the thigh and the backbone on each side. Rub the spice mixture all over the chicken, making sure both sides are evenly coated, and place the chicken in the slow cooker on top of the lid bands. Cover and cook on low until the chicken is tender and cooked through, about 7 hours.
• Meanwhile, make the barbecue sauce: Combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne and pepper in a medium microwave-safe bowl and microwave for 4 minutes, stirring once halfway through, until the sugar and spices are dissolved and the sauce is thickened. Let cool completely.
• When the chicken is ready, remove the lid from the slow cooker and brush the chicken with barbecue sauce to cover well and let it rest for 10 minutes. Carefully lift the chicken from the slow cooker by putting tongs into the cavity, and sliding a spatula underneath and transfer it to a platter. Serve additional barbecue sauce on the side.

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

PAULA DEENS ITALIAN CHICKEN STICKS

Steps:

• Preheat the oven to 400 degrees F.
• In a pie plate or platter, combine the bread crumbs, Parmesan, thyme, basil, oregano, salt, garlic powder, and red pepper.
• Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture.
• Place the chicken strips in a single layer on a lightly greased baking sheet.
• Bake for 20 minutes, or until chicken is cooked through.
• Serve the chicken sticks hot with marinara sauce, or serve hot or cold with honey mustard.

CREAMY ITALIAN SLOW COOKER CHICKEN

Steps:

• Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker.
• Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.