Time 6h15m Yield 4 Number Of Ingredients 14 Steps:
In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Time 6h35m Yield 6 Number Of Ingredients 18 Steps:
Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms. Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker. Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker. Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker. Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
Time 7h35m Yield 4 Number Of Ingredients 12 Steps:
Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
Number Of Ingredients 18 Steps:
Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter. Salt/Pepper the diced chicken as desired and add to the crock pot. Mix together the soup, milk, sour cream, thyme and ranch dressing mix. Pour on top of the chicken. (optional - add frozen baby peas the last hour.) Cover the crock pot and cook on high for 4-5 hours or on low for 6-8. (If the chicken is cut up it should not take much longer even on low than six hours. If partially frozen when cut up, which would make it easier, turn the crock pot on high for first hour or two, then down to low. Sprinkle with parsley and serve, (preferably with biscuits!) Note: If soup seems thin, the last hour, add 2 tbsp corn starch to half a cup of chicken stock, stir, and add to the soup. Continue cooking for one hour.
Time 6h15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!
Time 6h15m Yield 6 servings. Number Of Ingredients 10 Steps:
Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.
Time 8h20m Yield 10 serving(s) Number Of Ingredients 16 Steps:
Place chicken in crock pot. Add onion soup mix, butter, broth, and soups. Sprinkle paprika and black pepper over mixture. Add peas, carrots, and mushrooms. Sprinkle parsley flakes over top. Add white wine. Cook on high for 1 hour, then low for 7 hours. Add cooked noodles approximately 30 minutes before end of cooking time. Stir thoroughly. Add flour by the tablespoon and stir to thicken, if desired.
Yield 6 servings Number Of Ingredients 17 Steps:
Season the chicken with salt and pepper. Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside. Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned. Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir in the cream and season with more salt to taste. Serve warm. Enjoy!
