Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (82 page)

Creamy Cooker Chicken

Violette Harris Denney

Carrollton, GA

Makes 6 servings

Prep. Time: 5 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 4- to 5-qt.

1 envelope dry onion soup mix

2 cups sour cream

10¾-oz. can cream of mushroom soup

6 boneless, skinless chicken breast halves

1. Combine soup mix, sour cream, and cream of mushroom soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce.

2. Cover. Cook on Low 8 hours.

Serving suggestion: Serve over
rice
or
noodles
.

Mushroom Chicken

Brenda Pope,
Dundee, OH

Makes 4 servings

Prep. Time: 5 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 4-qt.

1 lb. boneless, skinless chicken breasts

1 pkg. dry chicken gravy mix

10¾-oz. can cream of mushroom,
or
chicken, soup

1 cup white wine

8-oz. pkg. cream cheese, softened

1. Put chicken in slow cooker. Sprinkle gravy mix on top. In separate bowl, combine soup and wine and pour over gravy mix.

2. Cover. Cook on Low 8 hours.

3. During last 30 minutes of cooking time, stir in cream cheese. Before serving, remove chicken (keeping it warm) and whisk the sauce until smooth.

Serving suggestion: Serve chicken and sauce over
noodles
or
rice
.

Creamy Mushroom Chicken

Patricia Howard

Albuquerque, NM

Makes 4-5 servings

Prep. Time: 5 minutes

Cooking Time: 5-6 hours

Ideal slow-cooker size: 4-qt.

2-3 lbs. chicken parts, skinned

4-oz. can mushrooms

2 10¾-oz. cans cream of chicken soup

1 envelope dry onion soup mix

½-1 cup chicken broth

1. Place chicken in slow cooker.

2. Combine remaining ingredients and pour over chicken.

3. Cover. Cook on Low 5-6 hours.

So You Forgot to Defrost!

Mary Seielstad

Sparks, NV

Makes 6 servings

Prep. Time: 5 minutes

Cooking Time: 10-12 hours

Ideal slow-cooker size: 4½-qt.

6 boneless, skinless frozen chicken breast halves

2 10¾-oz. cans cream of chicken soup

4-oz. can sliced mushrooms,
or
½ cup sliced fresh mushrooms

¾ tsp. salt

¼ tsp. pepper

1. Place frozen chicken in slow cooker.

2. Mix together soup, mushrooms, salt, and pepper and pour over chicken.

3. Cover. Cook on Low 10-12 hours.

Serving suggestion: Serve over
rice
.

Continental Chicken

Jennifer J. Gehman

Harrisburg, PA

Gladys M. High

Ephrata, PA

L. Jean Moore

Pendleton, IN

Makes 4-6 servings

Prep. Time: 5-10 minutes

Cooking Time: 3-9 hours

Ideal slow-cooker size: 4½-qt.

2¼-oz. pkg. dried beef

3-4 whole chicken breasts, halved, skinned, and boned

6-8 slices bacon

10¾-oz. can cream of mushroom soup, undiluted

¼ cup sour cream

¼ cup flour

1. Arrange dried beef in bottom of slow cooker.

2. Wrap each piece of chicken with a strip of bacon. Place on top of dried beef.

3. Combine soup, sour cream, and flour. Pour over chicken.

4. Cover. Cook on Low 7-9 hours, or on High 3-4 hours.

Serving suggestion: Serve over hot buttered
noodles
.

Wanda’s Chicken and Rice Casserole

Wanda Roth

Napoleon, OH

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

1 cup long-grain rice, uncooked

3 cups water

2 tsp. chicken bouillon granules

10¾-oz can cream of chicken soup

16-oz. bag frozen broccoli

2 cups chopped, cooked chicken

¼ tsp. garlic powder

1 tsp. onion salt

1 cup grated cheddar cheese

1. Combine all ingredients in slow cooker.

2. Cook on High 3-4 hours.

Note:

If casserole is too runny, remove lid from slow cooker for 15 minutes while continuing to cook on High.

Chicken and Rice Casserole

Kim Stoltzfus

Parksburg, PA

Makes 6 servings

Prep Time: 20-30 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 3½-qt.

10¾- oz. can cream of chicken soup

1 cup milk

¼ cup celery, finely chopped

½ cup onion, finely chopped

1 cup uncooked instant rice

½ cup peas

½ cup carrots

1 lb. uncooked chicken breast, skinned, boned, and cut into cubes

½ lb. cheddar,
or
your favorite, cheese, cubed

1. Spray inside of slow cooker with cooking spray.

2. Combine all ingredients in slow cooker, mixing well but gently.

3. Cover. Cook on Low 4-6 hours, or until rice, vegetables, and chicken are tender.

4. Stir well before serving.