SLOW COOKER CREAM CHEESE CHICKEN WITH SHERRY
a recipe I came up with, it is very easy to make and prepare, and is very flavorful. A great dish that can be swerved with hot buttered noodles.
Provided by weekend cooker
Categories Chicken Breast
Time 6h20m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash chicken breast , dry with paper towels, and brush melted butter over chicken.
- Place in slow cooker, and add remaining ingredients.
- Cover and cook on low for 6-7 hours.
- Serve over hot buttered noodles.
Nutrition Facts : Calories 564.1, Fat 32.6, SaturatedFat 16.3, Cholesterol 153.3, Sodium 879.4, Carbohydrate 11.2, Sugar 4.1, Protein 29.7
CROCK POT SHERRY CHICKEN
I don't remeber where I got this recipe but everyone in my family loves it ! It extremely easy and now that my sons are grown and bringing home potential daughter in laws I love to tease them about my "secret" chicken recipe they can't have unless they become family. Oh, and the lemon at the beginning is optional . I incuded it to be true to the recipe but often don't use it.
Provided by vbucci
Categories Chicken Breast
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Dump all cans of soup into crock pot.
- Fill one empty can of soup 3/4 full of sherry
- Add to soup and mix well.
- Rinse chicken breasts. Pat dry.
- Dip breast into lemon juce and sprinkle with celery salt.
- Place in soup mixture .
- Cover cook aprox 5 hours
- Serve over egg noodles.
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.
Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.
JENNIE'S HEAVENLY SLOW COOKER CHICKEN
This is the best chicken slow cooker recipe ever, and I've tried a lot of them. I can't remember where I originally got it from; my version has been tweaked a little. I don't like mushrooms, but the mushrooms in the condensed soup are really big and easy to take out. Serve over hot cooked rice.
Provided by Jennie Hood Flynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h5m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 13 g, Cholesterol 133.3 mg, Fat 28.3 g, Fiber 0.6 g, Protein 26 g, SaturatedFat 17.6 g, Sodium 1671.6 mg, Sugar 7 g
CHICKEN DELICIOUS
This is a fantastic crockpot recipe! Found it on the internet years ago and have modified it some. The chicken is so tender, it falls apart, and it makes incredible gravy. It's my most requested recipe and our favorite meal. My daugters (ages 4 and 1) love it too! We eat it with a side of vegetable and sometimes with Texas toast.
Provided by Musical Joy
Categories Chicken
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry.
- In a large bowl or meat platter, season chicken with lemon juice, pepper, celery salt and paprika.
- Place in crock-pot.
- In medium bowl or pan, mix the soups with the sherry.
- Pour over chicken breasts.
- Sprinkle generously w/parmesan cheese.
- Cover and cook on low 7 to 10 hours or on high 4 to 5 hours.
- Serve over noodles or rice.
CROCK POT CHERRIED CHICKEN
This is a sweet and tangy dish and it couldn't be easier. The chicken and sauce are particularly delicious when served with rice or noodles. Enjoy!
Provided by Sea Sun
Categories Chicken
Time 6h15m
Number Of Ingredients 5
Steps:
- 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
- 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
- 3. Cook on low 5-6 hours or 3-4 hours on high.
- 4. Serve with sauce.
- 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.
SLOW COOKER CHICKEN BREASTS WITH SHERRY AND SAUCE
Make and share this Slow Cooker Chicken Breasts With Sherry and Sauce recipe from Food.com.
Provided by carrie sheridan
Categories Chicken Breast
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place soup, sherry and onion in crock pot.
- Add chicken breasts and spoon sauce over them.
- Cover and cook 4-6 hours on low heat, 6-8 hours on high.
- Serve over rice or pasta.
- Can add sliced mushrooms from the beginning.
- Can add lettuce at the end.
Nutrition Facts : Calories 293.2, Fat 15.3, SaturatedFat 4.5, Cholesterol 58.3, Sodium 1092.9, Carbohydrate 15.2, Fiber 0.5, Sugar 3.1, Protein 19
CROCK POT CHEESY MUSHROOM CHICKEN
A tasty and easy-to-make recipe that you prepare in your crock pot. Serve over your choice of egg noodles or rice.
Provided by Chef Robby
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
- Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 12.6 g, Cholesterol 70.8 mg, Fat 10.4 g, Fiber 1 g, Protein 28.2 g, SaturatedFat 3.4 g, Sodium 1091.3 mg, Sugar 1.9 g
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