Slow Cooker Alpine Chicken Recipes

CROCK POT ALPINE CHICKEN

Steps:

• In a small bowl, mix bouillon, parsley and poultry seasoning; set aside.
• Layer in crock pot, in order, Canadian bacon, carrots, celery and onion.
• Add water.
• Place chicken in slow cooker.
• Sprinkle with the seasoning mixture.
• Stir soup and flour together, spoon over top.
• DO NOT STIR.
• Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours or until chicken is tender and juices from chicken run clear when pierced with a fork and vegetables are tender.
• Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish.
• Arrange chicken on noodles.
• Stir soup mixture and vegetables until combined.
• Spoon vegetables and some of the liquid over chicken.
• Sprinkle with pimiento and Parmesan cheese.
• Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

ALPINE CHICKEN FOR THE CROCK POT

Steps:

• 1. In small bowl mix bouillon granules, chipped parsley, and poultry seasoning.
• 2. Layer in slow cooker in this order: Canadian bacon, carrots, celery, and onion. Add water
• 3. Place chicken in slow cooker. Sprinkle with half of the seasoning mix. Top with remaining chicken and sprinkle with remaining seasoning.
• 4. Stir mushroom soup, cheese and flour together. Spoon over top of chicken. DO NOT STIR.
• 5. Cover and cook on high for 3-3 1/2 hours, or on low for 6-8 hours. Check to see that chicken is tender and the juices run clear. Serve with cooked wide noodles or alone. Sprinkle with Parmesan cheese.

SLOW COOKER ALPINE CHICKEN

Steps:

• Mix together the milk and cream of chicken soup in a small bowl, set aside.
• Lay down the chicken in the slow cooker, then the cheese, soup mixture, ½ of the almonds, stuffing mix, drizzle over butter over the stuffing. Then sprinkle over remaining almonds.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• Serve and enjoy!

SLOW-COOKER ROAST CHICKEN

Steps:

• Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
• Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
• There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.

ALPINE CHICKEN

Steps:

• In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside.
• Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion.
• Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry.
• Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture.
• Top with remaining chicken and sprinkle with remaining seasoning mixture.
• Stir soup and flour together; spoon over top. DO NOT STIR.
• Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours.