Slow Cooker Chicken Supreme Recipes

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

SLOW COOKER CHICKEN SUPREME

Steps:

• Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove the cooked bacon and let drain on paper towels. When cool, crumble and set aside in the refrigerator. In the bacon drippings, cook the chicken on both sides over medium heat until browned, about 5 minutes. Place the chicken in the bottom of the crock pot. Top with the mushrooms. Pour the soup into the skillet and cook, stirring, until heated. Pour the soup over the mushrooms. Cover the crock pot and cook on low heat for 4 hours or until the chicken is cooked. Evenly place the cheese slices over the chicken. Sprinkle with the reserved bacon. Turn the crock pot heat setting to high. Cover the crock pot and cook for 15 minutes or until the cheese is melted. Serve hot.

JENNIE'S HEAVENLY SLOW COOKER CHICKEN

Steps:

• Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

CROCKPOT CHICKEN SUPREME

Steps:

• In large skillet, cook bacon until crisp. Remove and drain on paper toweling. Crumble bacon, and set aside in refrigerator. In the bacon drippings that remain in skillet, cook chicken over medium heat 3 to 5 minutes until developing some color, turning once. Place in 4 to 6 quart crockpot. Top with mushrooms and/or onions (if using). In skillet, heat the soup and pour over mushrooms and chicken. Cover and cook on LOW heat setting for 4 to 5 hours, or until chicken registers 160 degrees F on a meat thermometer. Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10 to 15 minutes or until cheese is melted. You can use frozen chicken breasts (directly from the freezer). Sear them them, as directed, in the bacon drippings, then continue as directed cooking for 6 to 8 hours.

CROCK POT CHICKEN SUPREME

Steps:

• Gather the ingredients.
• In a large skillet, fry the bacon until crisp.
• Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)
• Crumble the bacon and set it aside, covered, in the refrigerator.
• In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.
• Place the browned chicken in a 4- to 6-quart slow cooker . Top with the drained mushrooms.
• Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.
• Pour the soup sauce over the chicken.
• Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer .
• After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.
• Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.

CROCK POT CHICKEN SUPREME

Steps:

• In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
• Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

CROCK POT CHICKEN SUPREME - A

Steps:

• In large skillet, cook bacon until crisp.
• Remove bacon from skillet and drain on paper towels.
• Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
• Place in 4-6 quart slow cooker.
• Top with mushrooms.
• In skillet, heat soup and pour over mushrooms and chicken.
• Cover and cook on low setting for 4 hours.
• Top chicken with cheese slices and sprinkle with bacon.
• Cover and cook on high for 10-15 minutes or until cheese is melted.
• NOTE: This dish can be made using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.

CROCKPOT CHICKEN SUPREME

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine soup wih dry soup mix in medium bowl; mix well.
• Layer chicken breasts and soup mixture in slow cooker.
• Sprinkle with bacon.
• Cover; cook on low 8 hours.
• During last hour of cooking, stir in sour cream.
• May serve over noodles.

CHICKEN OR TURKEY & STUFFING SUPREME CASSEROLE

Steps:

• *Equivalent amount of fresh or frozen may be substituted
• **I do not recommend turkey thighs as they take too long to cook. If using turkey, use only smaller drumsticks, wings or breast cutlets.
• Preheat oven to 375 degrees F. Spray or grease lightly a 1.5-2 quart baking dish.
• In a large bowl, combine the soup and milk, stirring until smooth. Add the dry poultry stuffing and the green beans. Stir to combine.
• Transfer stuffing mixture to prepared baking dish.
• Pat chicken/turkey parts dry. Drizzle melted butter over poultry and stuffing (the parts of the stuffing that are visible). Sprinkle salt & pepper (to taste) on poultry only.
• Bake for 45-50 minutes (for chicken, turkey will need longer) or until internal temperature is 185 degrees F or juices run clear.
• Top entire casserole with french fried onions. Bake for an additional 10 minutes, or until onions turn golden brown.
• CROCK POT DIRECTIONS:
• Proceed as above, but cook on low 6-8 hours, high 4-6. Check chicken for doneness as each slow cooker cooks differently

SLOW COOKER CHICKEN SUPREME

Steps:

• arrange dried beef to cover the bottom and lower sides of a slow cooker --
• wrap each piece of chicken with a slice of bacon and arrange on top of dried beef -- some pieces of chicken may overlap --
• in a small bowl, thoroughly blend sour cream, flour and soup --
• pour mixture over chicken.
• cover and cook on low setting for 8-10 hours or on high for 5 hours --
• serve on hot buttered pasta of choice.

CHICKEN SUPREME

Steps:

• Bring the chicken to room temperature. Lay out on your cutting board and pat dry.

CHICKEN SUPREME

Steps:

• Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.
• Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes.
• Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes.
• Turn the chicken over, half-cover the pan and cook for 5-10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.

CHICKEN SUPREME

Steps:

• Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
• In same pan fry bacon until golden.Remove from pan.
• Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
• Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
• Serve with white rice.