Crockpotchickensupremea Food

CROCK POT CHICKEN SUPREME

Steps:

• Gather the ingredients.
• In a large skillet, fry the bacon until crisp.
• Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)
• Crumble the bacon and set it aside, covered, in the refrigerator.
• In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.
• Place the browned chicken in a 4- to 6-quart slow cooker . Top with the drained mushrooms.
• Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.
• Pour the soup sauce over the chicken.
• Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer .
• After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.
• Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.

CROCK POT CHICKEN SUPREME - A

Steps:

• In large skillet, cook bacon until crisp.
• Remove bacon from skillet and drain on paper towels.
• Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
• Place in 4-6 quart slow cooker.
• Top with mushrooms.
• In skillet, heat soup and pour over mushrooms and chicken.
• Cover and cook on low setting for 4 hours.
• Top chicken with cheese slices and sprinkle with bacon.
• Cover and cook on high for 10-15 minutes or until cheese is melted.
• NOTE: This dish can be made using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.

CROCKPOT CHICKEN SUPREME

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine soup wih dry soup mix in medium bowl; mix well.
• Layer chicken breasts and soup mixture in slow cooker.
• Sprinkle with bacon.
• Cover; cook on low 8 hours.
• During last hour of cooking, stir in sour cream.
• May serve over noodles.

CROCK POT CHICKEN SUPREME

Steps:

• In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
• Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

SLOW COOKER CHICKEN SUPREME

Steps:

• arrange dried beef to cover the bottom and lower sides of a slow cooker --
• wrap each piece of chicken with a slice of bacon and arrange on top of dried beef -- some pieces of chicken may overlap --
• in a small bowl, thoroughly blend sour cream, flour and soup --
• pour mixture over chicken.
• cover and cook on low setting for 8-10 hours or on high for 5 hours --
• serve on hot buttered pasta of choice.

SLOW-COOKER CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

CROCK POT CHICKEN SUPREME

Steps:

• In a large skillet, fry the bacon until crisp.
• Drain on paper towels, and crumble.
• Set aside.
• In the same skillet, brown the chicken over medium high heat for about 5 minutes, or until light brown.
• Place browned chicken in large crockpot.
• Again, in the same skillet, heat the soup.
• Top the chicken first with the mushrooms, then with the soup.
• Cover and cook on low for at least 4 hours.
• (FYI, in my crockpot, I cook everything on High- adjust according to your equipment).
• Fifteen minutes before serving, top the chicken with the Swiss cheese and sprinkle with bacon crumbles.
• Cover again and cook on High for 15 minutes or until cheese is melted.

CROCK POT CHICKEN OVER PASTA

Steps:

• Pour the broth into a crock pot then add the chicken & spices. Cook on high for 2.5 hours or on low for 5 hours.
• Remove the chicken & shred, place back in the pot. Mix in the soup & cream cheese, stir until melted. Cover with the lid & continue to cook on low for 30 minutes.
• During the last 10 minutes cook the noodles as directed on the package. Once done, drain & add to the chicken mixture. Serve hot.

SO EASY CROCK POT CHICKEN PARMESAN

Steps:

• Arrange chicken breasts in slow cooker.
• Pour sauce on top.
• Cover and cook for 6 to 8 hours on low.
• Add mozzarella cheese slices and let melt over the breasts.
• Serve with spaghetti.
• Sprinkle with the parmesan cheese.
• voila!

MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN

Steps:

• Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
• Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
• Cook on Low for 6 hours.
• Shred chicken in the slow cooker using 2 forks.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Serve chicken over angel hair pasta.