Lindas Dreamy Creamy Crockpot Chicken Recipes

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:

• 1. All the ingredients you will need, but the cheese and the lemon the props were in the wrong show.
• 2. Place 4 to 6 chicken breasts in a crock pot.
• 3. Add 1 stick of butter, chopped onion, cans of soup, and 1 pkg of Zesty Italian Seasoning and cream cheese.
• 4. Four hours if you want this recipe in a hurry on high. Overnight on low.
• 5. Serve with baked potatos, mashed potatos, noodles, or rice. Done!

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.