SLOW COOKER SMOTHERED CHICKEN WITH BACON & ONIONS
Another winning chicken dish from Kraft. You can make this with thighs but I personally prefer breasts. Recipe & Photo: http://www.kraftcanada.com/
Provided by Ellen Bales
Categories Pasta
Time 4h40m
Number Of Ingredients 9
Steps:
- 1. In a large skillet, cook and stir bacon on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2 Tbsp. drippings from skillet. Add onions to drippings in skillet; cook 15 to 18 minutes or until onions are golden brown, stirring occasionally and adding flour, pepper and half the bacon for the last minute. Whisk in broth. (Onion mixture will be thick.)
- 2. Add chicken to slow cooker; cover with onion mixture. Cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours). About 15 minutes before ready to serve, cook noodles as directed on package, omitting salt. Drain noodles; place on platter.
- 3. Transfer chicken to platter, reserving onion mixture in slow cooker. Stir cooking creme into onion mixture. Top chicken with onion mixture, remaining bacon and the parsley.
SLOW-COOKER SMOTHERED CHICKEN
Creamy, bacon-flecked and savory, this slow cooker version of a Southern classic chicken dish may be the definition of comfort food.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
- Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
- Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.
Nutrition Facts : Calories 460, Carbohydrate 12 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g
SLOW-COOKER SMOTHERED CHICKEN WITH BACON AND ONIONS
Steps:
- 1. Cook and stir bacon in large skillet on med. heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2 T. drippings from skillet. Add onions to drippings in skillet; cook 15-18 min. or until onions are golden brown, stirring occasionally and adding flour, pepper and half the bacon for the last minute. Whisk in broth. (Onion mixture will be thick.) 2. Add chicken to slow cooker; cover with onion mixture. Cook on low 4-5 hrs. (or on high 2-3 hrs.) About 15 min. before ready to serve, cook noodles as directed on pkg. omitting salt. Drain noodles; place on platter. 3. Transfer chicken to platter, reserving onion mixture in slow cooker. Stir cooking creme into onion mixture. Top chicken with onion mixture, remaining bacon and the parsley.
SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON
Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
- Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
- Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.
SMOTHERED CHICKEN
You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.
Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
SMOTHERED BACON CHICKEN
This recipe is quick, simple and good. It can be made low fat with a few simple substitutions: 1) One piece of bacon per breast; 2) One half can of low fat cream of mushroom soup 3) Four ounces of low fat/fat free sour cream.
Provided by Abby Thralls
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
- In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.
Nutrition Facts : Calories 759 calories, Carbohydrate 15.5 g, Cholesterol 156.5 mg, Fat 59.5 g, Protein 39.8 g, SaturatedFat 25.7 g, Sodium 1587 mg, Sugar 2.4 g
CROCK POT SMOTHERED CHICKEN
My Mom used to make this all the time in the oven. However I have changed it to lower the fat content and tried it in my crock pot. It worked out wonderful and I wanted to share.
Provided by Braunda
Categories Whole Chicken
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place Chicken in Crockpot, Season (to taste).
- Sprinkle Flour on Chicken.
- Mix Soup and Milk (till creamy).
- Pour over Chicken.
- Cover.
- Cook for 4-6 Hours.
- Nice Gravy can be used over Potatoes, Rice or Pasta.
SMOTHERED CHICKEN BREASTS
Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
Provided by Brent BeSaw
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and lemon-pepper.
- Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 16.9 g, Cholesterol 124.5 mg, Fat 20.1 g, Fiber 0.5 g, Protein 44 g, SaturatedFat 7.9 g, Sodium 809 mg, Sugar 14.5 g
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