Slow Cooker Autumn Chicken Recipes

Steps:

• In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.

Steps:

• 1. Spread whole artichoke hearts over bottom of crock pot or slow cooker.
• 2. Top with half of the mushrooms.
• 3. Layer chicken tenders over the mushrooms.
• 4. Top chicken with marinated artichoke hearts with liquid.
• 5. Add remaining mushrooms.
• 6. Pour in wine and vinaigrette.
• 7. Cover and cook on LOW 4-5 hours.
• 8. Serve over hot cooked noodles. Garnish with paprika, if desired. Enjoy!

Steps:

• Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.
• Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.