Slow Cooker Chicken With Leeks And Mushrooms Food

SLOW COOKER FRESH HERB CHICKEN MUSHROOM LEEK CASSEROLE

Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole image

Fresh filling food that will feed a crowd? This Slow Cooker Fresh Herb Chicken Mushroom Leek Casserole! Chicken, stuffing and loads of homemade creamy sauce with plenty of mushrooms and leeks tucked in there for even more flavor.

Provided by Jennifer Draper

Time 4h25m

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless skinless chicken thighs ((cut into large bite sized pieces))
2 tablespoons butter
1 tablespoon olive oil
1/4 pound leeks, washed well and sliced ((about three leeks))
8 oz mushrooms (halved)
1/2 small onion (diced)
2 cloves garlic (minced)
2 tablespoons flour
1 tablespoon lemon juice
1 cup chicken broth
1 cup heavy cream
14 oz bag cubed country style stuffing mix (or homemade cubed bread crumbs if preferred)
1/2 cup fresh shredded Parmesan cheese
1/2 cup fresh chopped herbs ((I used rosemary, sage, thyme and parsley))

Steps:

Heat butter and olive oil in skillet over medium high heat
Add chicken and cook 3-4 minutes on each side until lightly browned
Remove from pan and set aside
Add onions to skillet and saute for 2-3 minutes until they start to soften
Add mushrooms and leeks and continue to saute until slightly softened, about 4-5 minutes
Add minced garlic and saute for an additional 1-2 minutes
Sprinkle veggies with flour and stir to coat
Slowly stir in lemon juice, broth and then cream and chicken and let simmer for 2-3 minutes
Remove from heat
Stir in stuffing, half of the cheese and fresh chopped herbs
Transfer to slow cooker that has been sprayed with nonstick spray
Top with remaining cheese
Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked

Nutrition Facts : Calories 496 kcal, Carbohydrate 45 g, Protein 26 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 133 mg, Sodium 923 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN, LEEK, AND MUSHROOM CASSEROLE

Chicken, Leek, and Mushroom Casserole image

A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 14

Ingredients

1 1/3 pounds boneless, skinless chicken breast halves (about 2 large)
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, coarsely chopped and rinsed well
1 celery stalk, cut into 1/2-inch dice
10 ounces cremini mushrooms, halved if large
3 tablespoons all-purpose flour
3 tablespoons dry sherry
2 1/4 cups homemade or store-bought low-sodium chicken stock
3/4 cup whole milk
1 dried bay leaf
8 slices dense multigrain bread, crusts removed, slices cut into triangles
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup finely grated Parmesan cheese (1 ounce)

Steps:

Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.

CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)

Crock Pot Chicken With Mushrooms and Leeks (Low Carb) image

Normandy inspired chicken with easy, homemade crème fraîche. Simply amazing. Goes perfectly with a side of green beans; also wonderful with sugar snap peas, asparagus or spinach. Notes on crème fraîche: If you're concerned about the thickness of the finished sauce, mix up the crème fraîche a couple of hours ahead of starting the rest of the meal. Crème fraîche thickens as it stands and the thicker it is, the thicker the finished sauce will be; many recipe call for leaving it out around 12 hours, or even up to 24, to set up. It is the bacterial cultures in the sour cream acting on the heavy cream that cause it to thicken and sour slightly, but from what I've read, it's a beneficial bacteria and perfectly safe to eat even when left out for that long (at any rate, I've left it out for that long and my family ate it and was perfectly fine). If you're concerned about the fact that it's a bacteria at all, heating it after it's thickened will kill the bacteria; the taste will be the same, but it will break down slightly and make the texture a little grainy.

Provided by littleturtle

Categories One Dish Meal

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup sour cream
1/3 cup heavy cream
1 tablespoon butter
10 ounces mushrooms, sliced
2 leeks, cut in half lengthwise and sliced crosswise
2 tablespoons white wine or 2 tablespoons sherry wine
1 1/2 tablespoons Dijon mustard
1 teaspoon thyme
1/2-1 teaspoon celery salt (to taste)
1 teaspoon pepper
1 -3 garlic clove, crushed
2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs

Steps:

In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
Grease the crock pot with the butter and leave any extra in the bottom.
Put all ingredients in the crock pot, except for the chicken and the crème fraîche, and mix well.
Add the chicken and mix again.
Cover and cook on LOW for 6 hours.
Remove chicken to a plate and cover to keep warm.
Remove 1/4 cup cooking juices and discard.
Mix the crème fraîche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.

Nutrition Facts : Calories 444.6, Fat 20.5, SaturatedFat 9.9, Cholesterol 190, Sodium 388.4, Carbohydrate 10.8, Fiber 1.9, Sugar 4, Protein 52.2