SLOW COOKER FRESH HERB CHICKEN MUSHROOM LEEK CASSEROLE
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
Categories Main Course
Time 4h25m
Number Of Ingredients 14
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
CROCK POT CHICKEN AND MUSHROOMS
Easy recipe you can premake the night before then turn on the crockpot in the morning before you go to work. It'll be ready when you get home!
Provided by Gaelige Coinnaigh
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
- Mix together the remaining ingredients and pour over the chicken pieces.
- Cook on low 6-8 hours. Serve over rice or egg noodles.
Nutrition Facts : Calories 474.5, Fat 19.6, SaturatedFat 9.3, Cholesterol 162.2, Sodium 668.7, Carbohydrate 10.3, Fiber 0.7, Sugar 2.5, Protein 59.8
CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)
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
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
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