SLOW COOKER GOLDEN CHICKEN RECIPE - (4.8/5)
Provided by Susan52
Number Of Ingredients 6
Steps:
- Mix soup, dressing mix and gravy mix together in a small bowl. Set aside. Heat a large skillet over medium-hight heat. Add oil and heat through. Add the chicken parts and brown well on all sides. Remove from pan and add the chicken to the crock pot (4-6 quart). Spread the soup mixture over the chicken parts. Deglaze the pan with the water (scrape up all the browned bits from the chicken). Add this liquid to the crock pot. Cover and cook on low 4-6 hours, high 3-5 hours. TIMES ARE APPROXIMATE! All cookers cook differently. Remove chicken and stir the gravy. Pour gravy over chicken or serve separately so everyone can add their own.
SLOW-COOKED CHICKEN
Provided by Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
- Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.
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.
CROCK POT GOLDEN CHICKEN AND NOODLES
This is a quick and easy crock pot recipe to put together. My children really enjoy this recipe. I adapted this from Quick Cooking.
Provided by bmcnichol
Categories Chicken Breast
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in crock pot.
- Combine the soup, milk, onion, salt, basil and pepper and pour over chicken.
- Cover and cook on high for 1 hour.
- Reduce heat to low and continue to cook 5-6 hours longer or until the meat juices run clear.
- Serve over noodles.
CROCK POT GOLDEN CHICKEN CURRY
Make and share this Crock Pot Golden Chicken Curry recipe from Food.com.
Provided by IOjaw
Categories Curries
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
- In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
- Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
- Next, gradually add flour mixing thoroughly into a pasty consistency.
- Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
- Last, pour broth mixture over the ingredients in the crockpot.
- Cover and cook on high for 6 - 8 hours, stirring occasionally.
- Serve over hot rice accompanied by sour and/or sweet pickled condiments.
Nutrition Facts : Calories 339.2, Fat 10, SaturatedFat 2, Cholesterol 50.4, Sodium 676.4, Carbohydrate 37.3, Fiber 5, Sugar 3.3, Protein 24.9
JENNIE'S HEAVENLY SLOW COOKER CHICKEN
This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.
Provided by Jennie Hood Flynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h5m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g
SLOW COOKER CHICKEN CHASSEUR
Throw a handful of ingredients in the slow cooker at the start of the day and this classic French chicken chasseur will be ready by the time you get home
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 6h50m
Number Of Ingredients 13
Steps:
- Heat the slow cooker to low. Put the oil in a frying pan over a medium-high heat. Season the chicken and fry, skin-side down, for 4-5 mins until crisp. Turn and fry for 3-4 mins more until golden all over. Put on a plate and set aside.
- Tip the shallots into the pan and fry for 10 mins over a medium heat until soft. Add the garlic and mushrooms and fry for 10 mins more until the mushrooms are golden. Pour in the wine and bubble for a few minutes until reduced by half. Stir in the tomato purée, chopped tomatoes and herbs. Season well and bring to a simmer.
- Tip the sauce into the slow cooker, and top with the chicken thighs (in one layer, if possible). Pour over the chicken stock until the chicken thighs are covered, adding a little more if needed. Cover and cook for 6-8 hrs until the sauce has thickened and the chicken is tender. Transfer the chicken to a plate and bubble the sauce for a few minutes more with the lid off, if you prefer a thicker sauce (you can only do this if there's a reduce function on the slow cooker. If not, pour the sauce into a pan and simmer until reduced). Remove the skin from the chicken before serving, if you prefer.
- Sprinkle over the parsley and serve the chicken and sauce with buttery mash, jackets, pasta or small roast potatoes, if you like.
Nutrition Facts : Calories 485 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
CROCK POT GOLDEN CHICKEN WITH NOODLES (CAMPBELL'S)
Make and share this Crock Pot Golden Chicken With Noodles (Campbell's) recipe from Food.com.
Provided by AZRT8871
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
- Add chicken and turn to coat.
- COVER and cook on LOW 7 to 8 hours.
- or until done.
- SERVE over noodles.
- Sprinkle with parsley.
- Serves 8.
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