Crock Pot Chicken With Mushrooms And Leeks Low Carb Recipes

CROCK POT CHICKEN WITH MUSHROOMS AND LEEKS (LOW CARB)

Crock Pot Chicken With Mushrooms and Leeks (Low Carb) image

Normandy inspired chicken with easy, homemade crème fraîche. Simply amazing. Goes perfectly with a side of green beans; also wonderful with sugar snap peas, asparagus or spinach. Notes on crème fraîche: If you're concerned about the thickness of the finished sauce, mix up the crème fraîche a couple of hours ahead of starting the rest of the meal. Crème fraîche thickens as it stands and the thicker it is, the thicker the finished sauce will be; many recipe call for leaving it out around 12 hours, or even up to 24, to set up. It is the bacterial cultures in the sour cream acting on the heavy cream that cause it to thicken and sour slightly, but from what I've read, it's a beneficial bacteria and perfectly safe to eat even when left out for that long (at any rate, I've left it out for that long and my family ate it and was perfectly fine). If you're concerned about the fact that it's a bacteria at all, heating it after it's thickened will kill the bacteria; the taste will be the same, but it will break down slightly and make the texture a little grainy.

Provided by littleturtle

Categories One Dish Meal

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup sour cream
1/3 cup heavy cream
1 tablespoon butter
10 ounces mushrooms, sliced
2 leeks, cut in half lengthwise and sliced crosswise
2 tablespoons white wine or 2 tablespoons sherry wine
1 1/2 tablespoons Dijon mustard
1 teaspoon thyme
1/2-1 teaspoon celery salt (to taste)
1 teaspoon pepper
1 -3 garlic clove, crushed
2 lbs boneless skinless chicken breasts or 2 lbs boneless skinless chicken thighs

Steps:

In a glass jar, mix together the sour cream and heavy cream until well blended, then put lid on jar and let sit at room temperature until ready to serve chicken.
Grease the crock pot with the butter and leave any extra in the bottom.
Put all ingredients in the crock pot, except for the chicken and the crème fraîche, and mix well.
Add the chicken and mix again.
Cover and cook on LOW for 6 hours.
Remove chicken to a plate and cover to keep warm.
Remove 1/4 cup cooking juices and discard.
Mix the crème fraîche into the vegetable mixture, then return the chicken to the crock pot and stir to coat the chicken.

Nutrition Facts : Calories 444.6, Fat 20.5, SaturatedFat 9.9, Cholesterol 190, Sodium 388.4, Carbohydrate 10.8, Fiber 1.9, Sugar 4, Protein 52.2

CROCK POT CHICKEN AND MUSHROOMS

Crock Pot Chicken and Mushrooms image

Easy recipe you can premake the night before then turn on the crockpot in the morning before you go to work. It'll be ready when you get home!

Provided by Gaelige Coinnaigh

Categories One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 bone-in skinless chicken breasts
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can sliced mushrooms, drained or 16 ounces fresh mushrooms, sliced
1/4 cup white wine or 1/4 cup chicken broth

Steps:

After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crock pot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours. Serve over rice or egg noodles.

Nutrition Facts : Calories 474.5, Fat 19.6, SaturatedFat 9.3, Cholesterol 162.2, Sodium 668.7, Carbohydrate 10.3, Fiber 0.7, Sugar 2.5, Protein 59.8

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