Lindas Crock Pot Company Chicken Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

Steps:

• 1. Plug in your crockpot, add about 1 cup of the stock and turn the crock pot on to warm up.
• 2. While crockpot is warming, add your olive oil to a fry pan and sear the chicken pieces until golden brown but not over browned.
• 3. Transfer chicken pieces into the crockpot when finished browning and add remainder of stock into the crockpot to bring liquid up to edge of top chicken pieces.
• 4. before adding vegetables add all your spices. Now you can add all of your vegetables into the mix. cover and cook on high until the carrots are fork tender @ 3 hours.
• 5. When carrots are fork tender, turn the pot to low setting. Put sour cream and flour into a bowl and whip until there are no or very few little lumps. It will be a thick paste.
• 6. Temper the flour/cream paste with hot liquid from the crockpot, adding a little at a time and whipping to remove any lumps. You will want to use about 1C of hot liquid. Once tempered you can gradually add this to the crockpot and stirring as much as you can. Note: if you want it thicker, you can always make more thickening paste.
• 7. turn crockpot to high until it starts to bubble, give it a quick stir and allow to thicken. Once thickened, turn pot off and cover.
• 8. I served this over organic rice, but would be equally as good over some good ole egg noodles.

Steps:

• Place the chicken in the slow cooker.
• Combine the rest of the ingredients in a bowl along with one soup can full of water, then pour over the chicken.
• Cover and cook on low until the chicken is tender (about 7-9 hours). Remove from heat and serve.

Steps:

• Prepare liquid Butter Buds according to package directitons.
• Place chicken breasts in slow cooker sprayed with non-fat cooking spray.
• Top each breast with a slice of cheese.
• Combine soup and water. Pour over chicken.
• Toss the stuffing mix, its seasoning packet, and prepared Butter Buds together. Sprinkle over chicken breasts.
• Covert. Cook on low 6-8 hours or on high 3-4 hours.

Steps:

• Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.