Crock Pot Creamy Herbed Chicken Recipes

CROCK POT CREAMY HERB CHICKEN

Steps:

• Add chicken into crock pot.
• In a mixing bowl, whisk together milk, soup,dry sauce mix, parsley and thyme until smooth and combined. Pour over chicken.
• Cover and cook on low for 4 hours or until chicken is cooked through.
• If desired, cut or shred chicken before serving.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

CROCK POT CREAMY HERBED CHICKEN

Steps:

• Salt and pepper both sides of the chicken. Heat the olive oil in a skillet on high. Lightly brown the chicken breasts on both sides in a the hot olive oil.
• Place the browned chicken pieces in a crock pot in a single layer.
• Add the onion and carrot to the crock pot. Add the herbs to the crock pot and pour the chicken broth over the ingredients.
• Place the lid on the crock pot and cook for 2 and a half hours on high or 4 to 5 on low or until the chicken is cooked to an internal temperature of 165 F.
• Once the chicken is cooked through the center mix remove 2 cups of the chicken broth from the crock pot and discard. Mix the cornstarch with the cool water and stir into the remaining broth in the crock pot. Replace the lid and cook for 15 minutes or until the broth has thickened slightly.
• Next, add the can of cream of chicken soup to the crock pot and mix into the broth. At this point, you can shred the chicken if you want or continue to cook until the creamy gravy has heated.
• Serve the chicken over a bed of cooked white rice or wide egg noodles.

CROCK POT CREAMY HERBED CHICKEN

Steps:

• Place chicken in crock pot.
• Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken.
• Cover and cook on low for 4-5 hours.
• Serve over fettuccine if desired.

CREAMY HERBED CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

SLOW-COOKER CREAMY CHICKEN AND HERBED DUMPLINGS

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
• Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
• Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
• Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
• Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.

CROCK POT CREAMY CHICKEN

Steps:

• Put all ingredients in slow cooker or crock pot.
• Cook for about 6 hours, or until potatoes are tender and chicken is falling off the bone.
• Salt and pepper to taste.

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

SLOW COOKER HERB BUTTER CHICKEN RECIPE BY TASTY

Steps:

• Slice the red potatoes in half.
• Lay the potatoes and half of the onion in the bottom of the slow cooker.
• Cut onion in half and save for later.
• In a bowl, mix butter, rosemary, thyme, salt, pepper, and garlic until well-combined.
• Stuff the chicken with the other half of the onion and lemon wedge.
• Rub the herb butter mixture all over the outside of the chicken.
• Place the chicken on top of the potatoes and onions in the slow cooker and place a sprig of thyme and rosemary on top. Cover and cook for 4 hours on high.
• Remove the chicken from the slow cooker and place on a baking sheet. Remove the lemon and onion from inside the chicken.
• Add the green beans to the slow cooker. Cover and cook for 20 minutes. Broil for 2-3 minutes or until the skin is golden brown. Let the chicken rest for 10 minutes before carving.
• Enjoy!