1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with
Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms.
In a medium sized bowl add cream cheese, cream of chicken soup and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.
ogether in a bowl; add chicken to bowl and turn to
Remove skin from boneless chicken thighs, rinse.
Combine chicken, undiluted soup, peas, corn in a slow cooker.
Set to low and allow to cook during the day.
Variation: Prepare egg noodles according to package directions and combine with cooked chicken.
Easy Chicken stew!
Put chicken, soup, dressing mix in slow cooker.
Cook on low 5-6 hours or until meat is soft.
Prepare noodles.
While noodles are boiling, stir sour cream into chicken.
Stir in mushrooms.
Drain noodles.
Mix noodles gently in with chicken mixture.
Mix together soups, mushrooms and onion.
Season with salt, pepper and garlic to taste.
Place in slow cooker.
Place chicken breast on top of the soup mixture, season with salt, pepper, garlic and Tony's.
Cook on high for 4- 5 hours, or low for 8- 10 hours.
Cook noodles as directed and add to slow cooker at the last 20 minutes of cooking time.
At this time add the butter if using.
**If the mixture is thicker than you want it to be this is the time you add the milk or chicken broth to thin it to your desired consistency.
Place chicken in the slow cooker crock. Top with 2 tablespoons
Cut chicken breasts into large chunks. Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.
Place potatoes and carrots in a slow cooker; top with chicken thighs.
Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.
Cut chicken into 1-inch pieces. In
Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
Continue cooking on Low until heated through, about 30 minutes more.
Mix crumbled cornbread with onion, celery, and butter. Lightly stir in sage, salt, poultry seasoning, black pepper, eggs, cream of chicken soup, and cream of mushroom soup until thoroughly combined. Pour chicken broth over the dressing to moisten.
Layer half the dressing into a slow cooker, spread half the cooked chicken over dressing, layer remaining dressing over chicken, and top with remaining chicken.
Set cooker on High and cook for 45 minutes. Reduce cooker setting to Low and cook at least 5 more hours.
Pour chicken stock and potato soup into a slow cooker; add chicken breasts.
Cook on Low until chicken is no longer pink in the middle, about 4 hours.
Remove chicken to a cutting board to cool slightly, shred, and return to the slow cooker. Stir water, celery, carrots, cabbage, and parsley into the soup mixture.
Cook on High until the vegetables are tender, about 2 hours.
In a slow cooker, cook your chicken breast and garlic on low, for 4-6 hours in 4.5 cups water.
When chicken is done, shred and put back in cooker( do not drain water) .
Add rice and let cook for 20-30 min or until rice is done. When rice is done, add soup and let cook for 15 more minutes.
Makes 6 1-cup servings. ( if you like jalapenos, they taste great on the side!).
ith paper towels. Place chicken breasts into a slow cooker, and drizzle melted
Place the chicken, butter, soup, broth and onion in slow cooker. Cover, and cook for 5 to 6 hours on high.
. One hour before serving, open biscuits. Roll each one to be about 1/4-inch thick and cut into 1/2-inch strips.
Add to the slow cooker, laying on top of chicken and liquid. Overlapping strips of dough will occur.
Continue cooking until the dough is no longer raw in the center, about 1 hour.
Note: Dough will not cook into biscuits as you might think. It will become like traditional dumplings.
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Open Reynolds(R) Slow Cooker Liner and place it
t slow cooker and stir. Turn the slow cooker on low and cook for 6
Place chicken, butter, cream of chicken soup, and onion in a slow cooker. Cover and cook on High for 5 to 6 hours. Stir in carrots after 5 hours of cooking.
Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center, about 25 minutes. Lift edges of biscuits and stir in peas. Let stand until warm, about 10 minutes, before serving.