Crock Pot Smothered Chicken With Mushrooms Food

CROCK POT SMOTHERED CHICKEN WITH GRAVY

Steps:

• In a small mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, water and onion soup mix.
• Lay the chicken at the bottom of the crock pot.
• Season with the black pepper.
• Pour the sauce over the top of the chicken and top with the mushrooms.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Enjoy!

CROCK POT SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Heat oil over medium-high heat.
• Add onion, green pepper, and celery.
• Sauté 2 minutes or until vegetables are crisp tender.
• Add chicken and cook 6-7 minutes per side or until browned.
• Add to crock pot.
• Combine mushroom gravy mix and milk.
• Stir into chicken mixture in crock pot.
• Add mushrooms and liquid to crock pot.
• Set temperature to LOW and cook 4-6 hours, until chicken cooked through.

CROCK POT SMOTHERED CHICKEN

Steps:

• Heat oil over medium-high heat. Add onion, green pepper, carrots, and celery. Saute 2 minutes or until vegetables are crisp tender.
• Add chicken and cook 6-7 minutes per side or until browned.
• Add to crockpot.
• Combine mushroom gravy mix and milk. Stir into chicken mixture in crockpot.
• Add mushrooms and liquid to crockpot. Set temperature to LOW, cover and cook 6-8 hours.
• Serve over hot cooked noodles or rice.

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

DIJON CHICKEN SMOTHERED IN MUSHROOMS

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
• Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

SMOTHERED CHICKEN

Steps:

• Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

EASY SLOW COOKER CHICKEN AND MUSHROOMS

Steps:

• Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SLOW-COOKER SMOTHERED CHICKEN

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray.
• Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
• Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
• Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.