Lindas Dreamy Creamy Crockpot Chicken Recipes

CROCK POT CREAMY CHICKEN AND VEGETABLES

Steps:

• Put your chicken in your 6 t crock pot (we used this one) and top with your potatoes
• Sprinkle with salt and pepper
• Pour in your carrots and green onions, mix gently
• Put your asparagus on top
• Salt and pepper again, if needed
• Use a whisk to mix together your soup and milk in a separate bowl
• Pour over everything
• Cover and cook on low for 7-8 hours

CREAMY CROCKPOT CHICKEN AND VEGETABLES

Steps:

• Gather the ingredients.
• Sprinkle the chicken with salt and pepper.
• Heat the olive oil in a large skillet over medium heat and brown the chicken, skin-side down, just until the skin is browned and lightly crispy. Set aside.
• In a 4- to 5-quart slow cooker , add the potatoes, carrots, onion, and garlic to the inner pot. Top with the browned chicken.
• Pour the chicken broth over top. Cover the crock pot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender.
• In a small bowl, stir together the light sour cream, mustard, honey, flour, and thyme until well blended.
• Stir the sour cream mixture into the sauce in the crock pot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.

DREAMY CHICKEN FRANCESE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
• Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
• Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
• Place chicken in the preheated oven to keep warm.
• Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)

Steps:

• Note: For easier serving, cut chicken breasts in half before crocking!
• Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
• Pour lemon juice (and optional zest) over chicken breasts.
• Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
• Top with rosemary sprig.
• Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
• Serves 6.