Slow Cooker Chicken With Leeks And Mushrooms Recipes
SLOW COOKER CHICKEN AND MUSHROOMS RECIPE
Creamy slow cooker chicken and mushrooms is a delicious dinner dish and is super easy to prepare.
Provided by Gus
Categories Dinner
Time 6h15m
Number Of Ingredients 10
Steps:
- In a slow cooker, add the onion, garlic, mushrooms, Dijon mustard, oregano, and chicken stock. Next, add the chicken breasts.
- Cook on low for 6 hours.
- Remove the chicken breasts from the slow cooker.
- In a bowl, mix the cornstarch and water until it forms a paste. Stir the cornstarch mixture and the cream into the liquid in the slow cooker. Return the chicken to the slow cooker.
- Switch the slow cooker to high and cook for 30 minutes or until thickened.
- Season with salt and pepper.
- Serve & Enjoy
Nutrition Facts : ServingSize 304.0 g, Calories 408.0 kcal, Fat 23.9 g, SaturatedFat 9.4 g, TransFat 0.2 g, Cholesterol 137 mg, Sodium 195 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 3 g, Protein 38 g
SLOW COOKER CHICKEN WITH LEEKS AND MUSHROOMS
Inspired from Sandra Lee's Turkey with Leeks and Mushrooms, found in her Semi-Homemade Slow Cooker 2 cookbook. This is an easy and flavorful meal served over rice with a side salad.
Provided by sarah.j.goddard
Categories Chicken Breast
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.9, Fat 8, SaturatedFat 1.9, Cholesterol 65.8, Sodium 794.7, Carbohydrate 15.5, Fiber 1.4, Sugar 4.2, Protein 30.4
CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)
Normandy inspired chicken with easy, homemade crème fraîche. Simply amazing. Goes perfectly with a side of green beans; also wonderful with sugar snap peas, asparagus or spinach. Notes on crème fraîche: If you're concerned about the thickness of the finished sauce, mix up the crème fraîche a couple of hours ahead of starting the rest of the meal. Crème fraîche thickens as it stands and the thicker it is, the thicker the finished sauce will be; many recipe call for leaving it out around 12 hours, or even up to 24, to set up. It is the bacterial cultures in the sour cream acting on the heavy cream that cause it to thicken and sour slightly, but from what I've read, it's a beneficial bacteria and perfectly safe to eat even when left out for that long (at any rate, I've left it out for that long and my family ate it and was perfectly fine). If you're concerned about the fact that it's a bacteria at all, heating it after it's thickened will kill the bacteria; the taste will be the same, but it will break down slightly and make the texture a little grainy.
Provided by littleturtle
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 444.6, Fat 20.5, SaturatedFat 9.9, Cholesterol 190, Sodium 388.4, Carbohydrate 10.8, Fiber 1.9, Sugar 4, Protein 52.2
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