Slow Cooker Chicken With Leeks And Mushrooms Recipes

SLOW COOKER FRESH HERB CHICKEN MUSHROOM LEEK CASSEROLE

Steps:

• Heat butter and olive oil in skillet over medium high heat
• Add chicken and cook 3-4 minutes on each side until lightly browned
• Remove from pan and set aside
• Add onions to skillet and saute for 2-3 minutes until they start to soften
• Add mushrooms and leeks and continue to saute until slightly softened, about 4-5 minutes
• Add minced garlic and saute for an additional 1-2 minutes
• Sprinkle veggies with flour and stir to coat
• Slowly stir in lemon juice, broth and then cream and chicken and let simmer for 2-3 minutes
• Remove from heat
• Stir in stuffing, half of the cheese and fresh chopped herbs
• Transfer to slow cooker that has been sprayed with nonstick spray
• Top with remaining cheese
• Cook on high for 2-3 hours or low for 4-6 until chicken is fully cooked

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
• Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
• Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)

Steps:

• In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
• Grease the crock pot with the butter and leave any extra in the bottom.
• Put all ingredients in the crock pot, except for the chicken and the crème fraîche, and mix well.
• Add the chicken and mix again.
• Cover and cook on LOW for 6 hours.
• Remove chicken to a plate and cover to keep warm.
• Remove 1/4 cup cooking juices and discard.
• Mix the crème fraîche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.

SLOW COOKER CHICKEN WITH LEEKS AND MUSHROOMS

Steps:

• Slice leeks, white part only, width-wise in rounds. Separate and soak in a bowl of water to clean.
• Place clean leeks and mushrooms in slow cooker.
• Rinse and pat dry chicken, season with salt and pepper, and place on top of veggies in slow cooker.
• In a small bowl, mix water, soup, and gravy mix and stir until smooth.
• Pour mixture on top of chicken.
• Cook on low 3 1/2 to 4 1/2 hours.

SLOW COOKER CHICKEN WITH LEEK SOUP MIX

Steps:

• Evenly spread onion in the bottom of a slow cooker. Place chicken on top of onion, and sprinkle with dry leek soup mix. Mix the cream of mushroom soup and cream of chicken soup in a bowl, and pour into the slow cooker.
• Cover, and cook 7 to 8 hours on Low.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

CHICKEN MUSHROOM SOUP WITH LEEKS

Steps:

• In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.