Crock Pot Chicken In Wine Recipes

SLOW-COOKER CHICKEN IN RED WINE

Steps:

• Line microwavable plate with microwavable paper towel. Add bacon; cover with paper towel. Microwave on High 3 to 5 minutes or until crisp. Crumble bacon.
• Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in cooker. Add carrots, onions, bacon, salt, pepper, thyme, garlic, bay leaves, wine and broth.
• Cover; cook on Low heat setting 8 to 10 hours.
• Skim any fat from surface of chicken mixture. Stir in mushrooms. In small bowl, mix flour and water; stir into chicken mixture. Stir in parsley.
• Increase heat setting to High. Cover; cook about 30 minutes longer or until mixture is thickened. Remove bay leaves before serving. Sprinkle with remaining chopped parsley.

CROCK POT CHICKEN IN WINE

Steps:

• Place the breasts in the crock pot.
• Combine remaining ingredients and pour over chicken.
• Cover and cook on Low for 8 hours.
• Serve over rice, pasta or potatoes.

SLOW COOKER WHITE WINE CHICKEN STEW

Steps:

• Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
• Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
• Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren't any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

CROCK POT COQ AU VIN (CHICKEN IN WHITE WINE)

Steps:

• Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot.
• Combine chicken broth and flour; pour mixture into crock pot, and stir.
• Cover and cook on LOW setting for 5-6 hours.
• Remove and discard bay leaf.
• Serve over rice.

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.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

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.