Crock Pot Chicken And Mushrooms Recipes Recipes Recipe For Zucchini

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CROCK POT CHICKEN WITH ZUCCHINI RECIPE



Crock Pot Chicken with Zucchini Recipe image

Provided by chicx4

Number Of Ingredients 10

5-6 boneless chicken breasts
2 tsp. seasoned salt (like Mrs. Dash)
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
4 tbsp. grated Parmesan cheese
1 tsp. paprika
1 lb. zucchini, cut into thin slices
1 c. chicken broth
fresh mushrooms

Steps:

  • Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese and paprika; coat chicken with mixture. Place zucchini in bottom of crock pot. Pour broth over zucchini. Arrange coated chicken on top. Cover and cook on low for 5-6 hours or until tender. Turn to high and add mushrooms and cook for an addition 15-20 minutes. I serve this with roasted red potatoes

CROCK POT CHICKEN AND MUSHROOMS



Crock Pot Chicken and Mushrooms image

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

4 bone-in skinless chicken breasts
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can sliced mushrooms, drained or 16 ounces fresh mushrooms, sliced
1/4 cup white wine or 1/4 cup chicken broth

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

EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE



Easy Chicken with Mushrooms and Zucchini in Cream Sauce image

A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.

Provided by Lena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
2 (5 ounce) boneless, skinless chicken breasts, cubed
salt and freshly ground pepper to taste
1 tablespoon olive oil
4 green onions, chopped
2 green zucchini, cut in half lengthwise and into 1/4-inch slices
8 large fresh mushrooms, sliced
1 tablespoon all-purpose flour
¾ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
  • Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 17.9 g, Cholesterol 223.5 mg, Fat 50.8 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 26.5 g, Sodium 257.2 mg, Sugar 5.7 g

CROCK-POT® MUSHROOMS



Crock-Pot® Mushrooms image

Excellent mushrooms to serve with steak or just as a side.

Provided by Love2Cook

Categories     Side Dish

Time 3h5m

Yield 4

Number Of Ingredients 3

1 pound mushrooms
½ cup butter
1 (1 ounce) envelope ranch salad dressing mix

Steps:

  • Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
  • Cook on Low for 3-4 hours.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 7.2 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 14.6 g, Sodium 659.1 mg, Sugar 1.9 g

CHICKEN MUSHROOM STEW



Chicken Mushroom Stew image

The flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. -Kenny Van Rheenen, Mendota, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 12

6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 cups diced zucchini
1 cup chopped green pepper
4 garlic cloves, minced
3 medium tomatoes, chopped
1 can (6 ounces) tomato paste
3/4 cup water
2 teaspoons each dried thyme, oregano, marjoram, and basil
Chopped fresh thyme, optional

Steps:

  • Cut chicken into 1-in. cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a 3-qt. slow cooker. In the same skillet, saute the mushrooms, onion, zucchini and green pepper in remaining oil until crisp-tender; add garlic; cook 1 minute longer. , Place in slow cooker. Add the tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4-5 hours or until the meat is no longer pink and vegetables are tender. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 82mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN WITH MUSHROOMS AND TOMATO (CROCK POT)



Chicken With Mushrooms and Tomato (Crock Pot) image

In a small household, you are always left with part of a package of something. This recipe was born from my desire to use up things in the fridge. I've done the same on the stove, but this really worked well in the crock pot.

Provided by duonyte

Categories     Chicken Thigh & Leg

Time 4h20m

Yield 3 serving(s)

Number Of Ingredients 10

2 lbs chicken thighs (bone-in)
8 ounces fresh mushrooms, sliced
1 large onion, chopped
3 garlic cloves, minced
16 ounces spaghetti sauce (1/2 of standard jar)
1 teaspoon dried herbs or 1 tablespoon fresh herb, minced
1/2 cup wine
olive oil
salt
pepper

Steps:

  • Pour the spaghetti sauce into a bowl. Add the herbs and mix.
  • Season chicken with salt and pepper. Heat a little olive oil in skillet and brown the chicken well; transfer to crock pot.
  • Pour all but about 2 tablespoons of accumulated fats from skillet, return to medium low heat. Add the onion and garlic, and cook until soft and just starting to turn color.
  • Put the onions, garlic and mushrooms over the chicken.
  • Return skillet to burner. Pour the wine into the skillet and scrape up all the fond (browned bits) from the skillet. Pour the wine into the spaghetti sauce and mix. Pour over the chicken.
  • Set to LOW and cook for 4 to 5 hours.
  • Serve with hot pasta.
  • Note1: Use whatever herbs you like - oregano, basil, thyme are all good, or use an Italian seasoning mix. I also sometimes add 1/4 teaspoons crushed red pepper for some heat.
  • Note2: Obviously, you can add different vegetables and herbs or spices, to suit your tastes and needs. Sweet bell peppers are a natural, I will also add fresh tomatoes or whatever needs using.
  • Note3: I try not to use added salt, but you may want an additional 1/2 teaspoons or so in the sauce. I find commercial sauces salty enough.
  • Note4: I like red wine, but any wine or dry vermouth will work. Or use chicken broth.

Nutrition Facts : Calories 785.9, Fat 48.8, SaturatedFat 13.6, Cholesterol 256.4, Sodium 574.8, Carbohydrate 20.6, Fiber 3.9, Sugar 11.3, Protein 57.1

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