Cherylls Celery Leek Crock Pot Chicken Recipes

SLOW COOKER LEEK CHICKEN

Slow Cooker Leek Chicken image

A simple yet comforting chicken dinner with a rich flavorful sauce made from leeks, garlic, and butter.

Provided by Sarah Olson

Time 6h15m

Number Of Ingredients 8

Ingredients

2 1/2 lbs. chicken thighs (about 5 chicken thighs)
2 Tbsp. cooking oil
5 carrots (peeled and cut into thirds)
3 leeks (sliced and divided (rinsed after being sliced if they are sandy))
2 tsp. garlic cloves (minced)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup salted butter (melted)

Steps:

Heat a medium-sized pan over medium-high on the stove top
Once hot, add the oil.
Brown the chicken on both sides; remove from heat.
Add the carrots to the slow cooker and half the leeks.
Place the chicken over the vegetables in the slow cooker.
Sprinkle over the salt, pepper and garlic.
Add the remaining leeks and pour over the butter.
Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
Serve the chicken and carrots along side mashed potatoes or rice and drizzle over the sauce that is in the slow cooker.

Nutrition Facts : Calories 687 kcal, Carbohydrate 14 g, Protein 38 g, Fat 53 g, SaturatedFat 16 g, Cholesterol 247 mg, Sodium 541 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SLOW-COOKER CHICKEN CASSEROLE

Slow-cooker chicken casserole image

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Provided by Caroline Hire - Food writer

Categories Dinner

Time 7h25m

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

Ingredients

knob of butter
½ tbsp rapeseed or olive oil
1 large onion, finely chopped
1 ½ tbsp flour
650g boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
250g mushrooms, quartered
15g dried porcini mushroom, soaked in 50ml boiling water
500ml stock made with 2 very low salt chicken stock cubes (we used Kallo)
2 tsp Dijon mustard, plus extra to serve
2 bay leaves

Steps:

Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
Remove the bay leaves and serve with a little Dijon mustard on the side.

Nutrition Facts : Calories 382 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.88 milligram of sodium

SLOW COOKER CHICKEN CREOLE

Slow Cooker Chicken Creole image

The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.

Provided by MARY MOON

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 12h10m

Yield 4

Number Of Ingredients 10

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped

Steps:

Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.8 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 2.7 g, Protein 29.6 g, SaturatedFat 0.4 g, Sodium 430.5 mg, Sugar 6.6 g

CHERYLL'S CELERY LEEK CROCK-POT CHICKEN

Cheryll's Celery Leek Crock-Pot Chicken image

I combined portions of a couple different recipes and added my own twist according to what i had in my cabinets. chicken is tender, flavors were great, and there's plenty of sauce. i made rice to go with this, which works well as a side or put the chicken and sauce right on top. carrots are what i had in my refridgerator, but many other veggies would work well. i used 6 pieces of chicken, not thin. my broth was not low sodium. i had cream cheese on hand, and i used cayenne pepper. the cream mixture is thick and i spread it on top with a spatula. during cooking liquid built up and it made for a great creamy sauce. i found that each flavor in this recipe was detectable without one overpowering the other. i hope this works as well for you as it did for me!

Provided by Mom of 2 Teens and

Categories Chicken Breast

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 boneless chicken breasts
1 cup approximately chicken broth (can be low sodium)
1 (10 ounce) can 98% fat free cream of celery condensed soup
8 ounces softened neufchatel cheese (can be light) or 8 ounces cream cheese (can be light)
0.5 (1 7/8 ounce) package knorr leek soup mix
3 -4 fresh carrots, sliced or 3 -4 fresh carrots, diced
tastefully simple garlic garlic
fresh ground black pepper
1 pinch ground cayenne pepper (adjust to your taste and may be omitted) or 1 pinch crushed red pepper flakes (adjust to your taste and may be omitted)

Steps:

Preheat crockpot on high.
approximately one even shake of garlic over one side of each piece of chicken.
1 - 2 turns of ground pepper on each piece of chicken.
lay seasoned side down in crockpot.
lightly sprinkle over top of chicken with garlic and ground pepper.
in bowl combine cream cheese, can soup, leek packet, and chicken broth. mix with whisk or combine and smoosh with spatula.
add cayenne or crushed pepper. mix.
smooth mixture over top of chicken.
sprinkle carrots on top.
cover and cook on high for 3 1/2 hours.
platter chicken. whisk sauce in crockpot scraping in browned sides.
pour over chicken or put in gravy boat.
sprinkle chicken with fresh or dried parsley for garnish.

Nutrition Facts : Calories 453.9, Fat 27.9, SaturatedFat 12.7, Cholesterol 136.7, Sodium 890, Carbohydrate 11.2, Fiber 1.8, Sugar 2.6, Protein 38.4

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

CHERRY CHICKEN

Cherry Chicken image

Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.

Provided by Daveeda

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

Steps:

Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g

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Cherylls Celery Leek Crock Pot Chicken Recipes

SLOW COOKER LEEK CHICKEN

A simple yet comforting chicken dinner with a rich flavorful sauce made from leeks, garlic, and butter.

SLOW-COOKER CHICKEN CASSEROLE

Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

SLOW COOKER CHICKEN CREOLE

CHERYLL'S CELERY LEEK CROCK-POT CHICKEN

CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)

CHERRY CHICKEN

Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.

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