Best Crock Pot French Chicken Recipes
FRENCH COUNTRY CHICKEN STEW (CROCK POT)
This is my improvisation of a recipe found in "The Slow Cooker Bible." Though I am not especially fond of the canned soups, this appealed to me and I tested it using an adaptation of Recipe #18157. The result was a bit soupy but the taste was very good. For convenience, you may find it easier to use store bought canned soup. The dish itself is warm and comforting with a nice blend of flavors. Perfect as the weather gets cooler. Serve over rice or noodles.
Provided by justcallmetoni
Categories Stew
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
- Prepare your crock pot with a light coating of cooking spray.
- Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
- Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
- Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
- Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
- Serve over rice or noodles.
Nutrition Facts : Calories 287.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 70.8, Sodium 782.5, Carbohydrate 27.9, Fiber 3.5, Sugar 11.7, Protein 32.6
FRENCH CHICKEN WITH BALSAMIC VINEGAR (CROCK POT)
Make and share this French Chicken With Balsamic Vinegar (Crock Pot) recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in the bottom of the crockpot.
- Combine remaining ingredients, except parsley, and place on top of chicken.
- Cover crockpot and cook on low for 6-8 hours or until chicken is cooked through.
- Serve garnished with chopped parsley.
CROCK POT FRENCH ONION CHICKEN
Easy and tasty! I came up with this one morning from what was left in my pantry. Even I was surprised at how well it turned out! You may consider using broth instead of water or thickening the juice into gravy. Either way, it is delicious!
Provided by DoctorMel
Categories One Dish Meal
Time 6h10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Cut onions into large chunks (I halved mine) and place in the bottom of crock pot.
- It is best to use enough onions to form a single layer on the bottom of the pot.
- Add garlic cloves.
- Place chicken on top of onions and garlic.
- Dust chicken and onions with onion soup mix.
- Add water until chicken is 2/3 covered.
- Cook on low for 6-8 hours depending on size of crock pot.
- Mine took 6 hours in a 4qt pot.
Nutrition Facts : Calories 832.4, Fat 46.8, SaturatedFat 13.4, Cholesterol 213.9, Sodium 2494.8, Carbohydrate 45.6, Fiber 6.7, Sugar 13.2, Protein 55.6
CROCK POT FRENCH CHICKEN
I got this recipe from a church cookbook in a community that is known for good cooks. This is tasty!
Provided by Delish
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cube chicken and combine with dressings, brown sugar, and vinegar; place in lightly greased crock pot.
- Cook 6 hours on low or until chicken is cooked through.
- Brown garlic, onion, and mushroom; add to crock pot.
- Heat through and serve over fettuccine.
Nutrition Facts : Calories 644, Fat 23.1, SaturatedFat 3.4, Cholesterol 130.8, Sodium 788.8, Carbohydrate 65.3, Fiber 0.3, Sugar 30.9, Protein 42.1
CROCK POT FRENCH-ISH CHICKEN & BARLEY
A lovely assortment of yummy flavors started on the stove & finished in the crockpot so the flavors all mellllld together! p.s. If you eat the bacon bits, just cook up the other 1/2lb!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In heavy skillet, on low heat, cook diced bacon slowly until very crisp. Drain & set aside. Reserve 1/2c drippings!
- In a medium saucepan, bring 2c chicken broth & 1c barley to a boil. Reduce heat & simmer about 20 minutes until soft & liquid is absorbed. Set aside.
- Season chicken thighs with salt & pepper. Fry in bacon fat, on medium low heat, skin side down, until very browned. Turn & cook 5 minutes longer. Set aside.
- Saute chopped leeks, carrots & celery in drippings. Add Herbs de Provence.
- Put sauteed vegetables into crock pot. Add cooked barley. Add 1c barley & stir. Place chicken on top.
- Cook on high 1 hours until chicken is thoroughly cooked. Add reserved crispy bacon, stir, cook another 15 minutes.
- Enjoy!
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