Crockpot Chicken Supreme Recipes

CROCKPOT CHICKEN SUPREME RECIPE

Steps:

• Combine the following in your crockpot and stir until evenly incorporated: mushrooms, onions, garlic, 1¼ cups of chicken broth, mustard, and oregano.
• Place the chicken on top, then cover. Cook on Low for 6 hours or until chicken is fully cooked through.
• Dissolve the cornstarch in 3 tablespoons of chicken broth.
• Add your heavy cream and cornstarch slurry. Stir until evenly incorporated. Cook on High for 30 minutes.
• Adjust the seasoning of the sauce to taste with salt and pepper.
• Serve the chicken and sauce. Garnish with parsley.

CROCK POT CHICKEN SUPREME

Steps:

• Gather the ingredients.
• In a large skillet, fry the bacon until crisp.
• Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)
• Crumble the bacon and set it aside, covered, in the refrigerator.
• In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.
• Place the browned chicken in a 4- to 6-quart slow cooker . Top with the drained mushrooms.
• Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.
• Pour the soup sauce over the chicken.
• Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer .
• After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.
• Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.

CROCK POT CHICKEN SUPREME - A

Steps:

• In large skillet, cook bacon until crisp.
• Remove bacon from skillet and drain on paper towels.
• Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
• Place in 4-6 quart slow cooker.
• Top with mushrooms.
• In skillet, heat soup and pour over mushrooms and chicken.
• Cover and cook on low setting for 4 hours.
• Top chicken with cheese slices and sprinkle with bacon.
• Cover and cook on high for 10-15 minutes or until cheese is melted.
• NOTE: This dish can be made using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

CROCK POT CHICKEN SUPREME

Steps:

• In a large skillet, fry the bacon until crisp.
• Drain on paper towels, and crumble.
• Set aside.
• In the same skillet, brown the chicken over medium high heat for about 5 minutes, or until light brown.
• Place browned chicken in large crockpot.
• Again, in the same skillet, heat the soup.
• Top the chicken first with the mushrooms, then with the soup.
• Cover and cook on low for at least 4 hours.
• (FYI, in my crockpot, I cook everything on High- adjust according to your equipment).
• Fifteen minutes before serving, top the chicken with the Swiss cheese and sprinkle with bacon crumbles.
• Cover again and cook on High for 15 minutes or until cheese is melted.

CROCKPOT CHICKEN BISCUIT SUPREME RECIPE - (4.4/5)

Steps:

• 1. Layer first four ingredients in bottom of crockpot; mix well. 2. Cook on Low for 7 hours or High for 4 hours. 3. 30 minutes before serving, shred chicken and mix. 4. Add frozen corn and frozen peas; stir to combine. 5. Cover and cook on High for 30 minutes. 6. Spoon mixture over top of cooked biscuits.

CHICKEN SUPREME IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place Parmesan cheese, eggs, and bread crumbs in three separate small bowls. Heat the oil in a large skillet over medium-high heat. Dip each piece of chicken into the Parmesan cheese, then into the egg, then into the bread crumbs. Brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• Pour wine into skillet, and scrape up the browned bits. Add mushrooms and cook for 5 minutes, or until tender. Top each chicken breast with even amounts of Monterey Jack cheese, then spoon mushrooms over the cheese. Pour the remaining wine from the skillet over all. Cover dish with aluminum foil.
• Bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

CROCK POT CHICKEN SUPREME

Steps:

• In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
• Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

SUPREME CHICKEN

Steps:

• In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
• Sprinkle with cheese and bake 3-5 minutes more until cheese melts.