Crock Pot Mushroomy Chicken Livers Recipe Jamie Recipe Cards

CROCK POT CHICKEN AND MUSHROOMS

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.

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.

CROCK POT MUSHROOMY CHICKEN LIVERS

Steps:

• Cut chicken livers into bite-size pieces, toss with flour, salt and pepper.
• Fry bacon pieces in large skillet, remove when brown.
• Add flour-coated chicken livers and green onion to bacon grease in skillet, saute until lightly browned.
• Pour chicken stock into skillet and stir into drippings; then pour all into crock pot.
• Add browned bacon bits and all remaining ingredients.
• Cover and cook on Low for 4-6 hours.
• Serve over rice, toast or buttered noodles.
• Recipe may be doubled easily if your crock pot is big enough.

CROCK POT CHICKEN WITH MUSHROOM GRAVY

Steps:

• In crock pot, combine the chicken, gravy, milk, mushrooms and dressing.
• Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear.
• Stir in cream cheese.
• Cover and cook 15 minutes longer or until cheese is melted.