Slow Cooker Creamy Chicken And Mushrooms Food

SLOW COOKER CREAMY CHICKEN AND MUSHROOMS

Steps:

• Mix the soups, instant onion, thyme, sage and garlic powder in a small bowl.
• Place chicken in slow cooker. Spread soup mixture over chicken and top with sliced mushrooms.
• Cover and cook on high 3-4 hours, low 6-8 hours. TIMES ARE APPROXIMATE.

SLOW COOKER CREAMY CHICKEN AND MUSHROOM

Steps:

• Place the chicken breasts in the slow cooker, and add the chicken stock, chopped garlic, thyme and sliced mushrooms.
• Cook on low for 5-6 hours, or 3 hours on high.
• Once the chicken is cooked, remove the chicken breasts, add the parmesan, double cream and cornflour (which is mixed with 2 tablespoons of water), and cook for 5-10 minutes longer on high, until it thickens into a sauce.
• Add the chicken back to the slow cooker, and garnish with fresh parsley.

SLOW COOKER CHICKEN AND MUSHROOM STEW

Steps:

• Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
• Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
• Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
• Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
• Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.

EASY SLOW COOKER CHICKEN AND MUSHROOMS

Steps:

• Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SLOW-COOKER CREAMY CHICKEN AND MUSHROOM POTPIE

Steps:

• In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.
• Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
• Thirty minutes before serving, heat oven to 425°F Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
• Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.

SLOW-COOKER CREAMY CHICKEN

Steps:

• Add all ingredients to crockpot.
• Cook on low all day.
• Serve over w/w pasta or brown rice.

SLOW-COOKER CREAMY MUSHROOM CHICKEN WITH RICE

Steps:

• Directions:.
• 1. Add the chicken to a six-quart or larger slow cooker. Sprinkle the chicken with the salt, pepper, oregano, thyme and garlic. Add the onion and mushrooms on top, then pour in the chicken broth.
• 2. Cover and cook on high for four hours. Don't open the lid during the cooking time.
• 3. When the cooking time is up, remove the chicken thighs and place on a plate. Stir in the sour cream until it dissolves into the broth, then stir in the instant rice. Sprinkle with a touch more oregano if desired. Add the chicken back into the slow cooker. Cover and cook on high for 30 minutes more, or if you use instant brown rice, cook for 45 minutes more instead of 30. Serve and enjoy!
• Copyright 2016 Cooktop Cove.

SLOW COOKER CREAMY MUSHROOM CHICKEN STEW

Steps:

• In slow cooker, combine white mushrooms, onion, garlic, chanterelles, tarragon, salt and pepper. Top with chicken.
• Whisk together broth, wine and Dijon; pour over chicken. Cover and cook on low, 6 to 8 hours.
• Whisk flour with 1 cup of cooled cooking liquid until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Stir in parsley, cream and vinegar.

CREAMY MUSHROOM RANCH CHICKEN AND VEGGIES - SLOW COOKER

Steps:

• Place 1 slow cooker liner in slow cooker.
• Mix soup, beer and dressing mix in a bowl.
• Place frozen chicken tenders, frozen mixed vegetables, and mushrooms in slow cooker.
• Pour soup mixture over chicken and vegetables.
• Cook on low 6-7 hours, or high 4-5 hours. Check chicken for doneness.
• Fresh chicken and vegetables can be substituted, but be sure to adjust cooking times and check meat for doneness.