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Crockpot Chicken
Chicken a la Swiss 8 chicken breasts, (I prefer skinless/boneless) Paprika 2 10.5 oz cans cream of mushroom soup Salt & pepper 1/2 cup dry white wine 2 cups sour cream 1 4 oz can sliced mushrooms, drained Sprinkle chicken breasts lightly with salt, pepper & paprika. Place in slow-cooker. Mix wine, soup & mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken in cooker. Sprinkle with paprika. Cover & cook on low 6-8 hours. (High 2 1/2 to 3 1/2 hours. Do not add sour cream until last 30 minutes) Serve sauce over chicken with rice. |
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Love all the recipes.
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Wow that BBQ chicken with the BBQ sauce sounds good I just printed it out. Thanks
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My Family really likes this one:
1 bottle of KRAFT Italian w/red peppers dressing skinned, boneless chicken breasts Yukon Gold potatoes. Another favorite: 1 bottle of KRAFT Sweet Honey Catalina dressing skinned, boneless chicken breasts Carrots. A lot of times, I just fill the Crock Pot up with sliced carrots and the Sweet Honey Catalina dressing and cook till tender. Refrigerate for other uses. Then when needed, mash a little and add to a meatloaf mixture or hamburger patties. I LOVE these and I don't even like cooked carrots! ;) |
large roast coat with montreal steak spice
potatoes onions and carrots to fill the cooker one bottle off red wine cook on high for 6-8 hours so good even my baptist friends like it (i dident tell them it had a whole bottle off wine in it) |
Creamy Crockpot Chicken
4 to 5 boneless, skinless chicken breasts Put in crockpot. Add the following: 1 onion, cut up or diced (depends on how fine you like it) 1 pkg dry good seasons Italian dressing mix 10 oz cream cheese 16 oz can chicken broth Cook on low for 6 to 8 hours. take a fork and break up the chicken. Serve over noodles or rice. Sometimes we add a can of cream of celery soup too. |
you ladies are making me hungry!!!!!!!!!!!!!!!!
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