Recettes pour mijoteuse en anglais de Claire

Ground Beef Stroganoff (Crockpot)

2 pounds ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 small can sliced mushrooms, drained
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup beef bouillon
3 tablespoon tomato paste
1 1/2 cup sour cream, mixed with 4 tablespoons flour

Brown ground beef in large skillet; add onions, garlic and mushrooms. Sauté until onion is golden brown. Put in Crock Pot and stir in all remaining ingredients. Cover and cook on Low 6 to 8 hours. Serve over hot buttered noodles with poppyseeds, or rice.


Chicken and Stuffing (crockpot)

4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Crockpot Barbecued Chicken

1 tablespoon Worcestershire sauce
1 teaspoon salt
1 tablespoon prepared mustard
1/2 cup vegetable oil
1 tablespoon Tabasco (or as desired)
1/3 cup vinegar
juice of 1 lemon
1 teaspoon black or cayenne pepper
1 tablespoon sugar
4 - 5 chicken breasts - boneless

Combine Worcestershire sauce, salt, mustard, oil, and Tabasco sauce. Add vegetable oil that has been mixed with vinegar, lemon juice, pepper and sugar. Place chicken breasts in bottom of slow cooker. Pour sauce over the top. Cover and cook on low for 8 hours.


Russian Crockpot Chicken

1-2 lb boneless skinless chicken breasts
16 oz bottle Russian salad dressing
1 pkg dry onion soup mix

Place chicken in bottom of slow cooker. Mix Russian dressing with dry onion soup. Pour over chicken breasts. Cover and cook on low from 6 to 8 hours.


Crockpot Chicken a la King

1 can golden cream of chicken soup
3 tablespoons flour
1/4 teaspoon pepper
dash of cayenne pepper
1/2 teaspoon garlic powder
1 lb. boneless chicken breasts cut in cubes
1 rib celery chopped
1/2 cup green pepper chopped
1/4 cup onion chopped
1 10 oz. package frozen peas thawed
2 tablespoons pimento chopped

Combine soup, flour, peppers and garlic powder in slow cooker. Stir until smooth.

Stir in chicken, celery, onion and green pepper. Cover and cook on low for 7 - 8 hours or until meat is cooked and tender. Stir in peas and pimentos. Cook another 30 minutes.

Serve over rice, noodles or biscuits.


Bacon Chicken Breasts

6 Boneless Chicken Breasts (Frozen)
12 Slices raw bacon
1 Can Condensed Cream of Chicken Soup
1 Box Stuffing Mix
6 Slices Swiss Cheese

Spray crock pot with cooking spray. Place box of stuffing mix on bottom, add flavor packet Wrap each frozen breast with 2 slices of bacon. (You can use Canadian bacon slices too for this).

Place on top of stuffing mix (this is still dry at this point) Pour can of soup over top chicken. Cook on LOW all day (7-10 hours) or HIGH of 5-7 Hours.15 minutes before serving place cheese slices on top to melt.

No other liquids are needed. The chicken is frozen and quite moist because of that. The soup is right from the can, you don't mix it up or do anything to it. The stuffing is any brand, the bread and the flavor packet.. not made up ahead. The moisture from the chicken creates a perfect stuffing.


Chicken and Rice

6 large chicken breasts
1 small can cream of chicken soup
1/2 c. diced celery
1 c. rice
1 small can cream of mushroom soup
1 small can broth

Mix in crock-pot the 3 cans of soups and rice. Place the chicken breasts on top of mixture, then add the diced celery. Cook for 4 hours on low. Serves 6.


Chicken and Rice

6 Bonless chicken breasts, skinned
2 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 pk Rice-a-roni (chicken flavor)
1 Salt and pepper to taste

In slow cooker put chicken breast with canned soups, salt and pepper. Cook all day on LOW (approx. 10 hrs. or until chicken is tender).

Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top.


Chicken and Rice

Frozen boneless breast of chicken
1 cn Cream of Mushroom Soup
1 cn Water
1 cn Rice

Place frozen boneless chicken (breast or other pieces work great) in a crock pot on high and add 1 can of Cream of Mushroom Soup then add a can of water and a can of rice (you can add more water and rice if you need the extra servings). When the crock is hot, turn it down to low and let it cook about 3-4 hours.


Chicken and Rice Casserole

1 10.75 oz can cream of celery soup
2 halves chicken breasts -- skinned & boned
1 2 oz can sliced mushrooms -- undrained
1 envelope dry onion soup mix
1/2 cup Uncle Ben's converted rice -- uncooked

Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over all. Cover. Cook on LOW for 7 to 9 hours. Serve hot.


Chicken and Rice Casserole

4 lg Chicken breasts
1 cn Cream of chicken soup (small)
1 cn Cream of celery soup (small)
1 cn Cream of mushroom soup (sm)
1/2 c Diced celery
1 c Minute rice

Mix in crockpot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery.

Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings.


Chicken Favorite

4-6 chicken breasts ( skinkless, boneless)
4-6 pieces of bacon
8 oz. sour cream
1-2 cans cream of chicken

Pam spray the pot. Wrap each breast in bacon. Mix up soup and sour cream (the more soup you use, the more gravy you'll have) and pour over top. That's it! Cook on low for 6-8 hours. Serve over rice.


Chicken Parisienne

6 md Chicken breasts
Salt & pepper
Paprika
1/2 c Dry white wine or vermouth (opt)
1 cn Cream of mushroom soup
4 oz Mushrooms, sliced; drained
1 c Sour cream; mixed with 1/4 c Flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken in crockpot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken. Sprinkle with a little more paprika. Cover and cook on low for 7 to 9 hours. (On high: 3 to 4 hours) Remove chicken and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.


Chicken Parmesan

2 cans (10 3/4 ounces each) cream of mushroom soup, undiluted
1 1/2 cups milk
1 cup white cooking wine
1 cup uncooked converted white rice
1 package onion soup mix
6 boneless, skinless chicken breasts
6 tablespoons margarine or butter
Salt and pepper to taste
Grated Parmesan cheese

Mix cream of mushroom soup, milk, wine, rice and onion soup mix in small mixing bowl. Spray crock-pot with cooking spray. Lay chicken breasts in crock pot. Place 1 tablespoon margarine on each chicken breast. Pour soup mixture over chicken breasts. Add salt and pepper to taste. Sprinkle with grated Parmesan cheese. Cook on low 8 to 10 hours or on High 4 to 6 hours. Makes 6 servings.


Chicken Parmesan

8 boneless chicken breast halves
Salt -- to taste
Freshly-ground black pepper -- to taste
Italian seasoning -- to taste
1 can tomato soup
1/2 soup-can of water - (to 1 can)
1 bay leaf
1 garlic clove (or powder equivalent)
1 cup shredded Mozzarella cheese
Parmesan cheese
Rice or noodles

Brown chicken with salt, pepper and Italian seasoning. Mix tomato soup, water, bay leaf and garlic in crock pot. Put chicken in and cook for 3 to 4 hours until tender.

Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350 degree oven until cheese is melted. Serve over rice or noodles.

This recipe yields 6 to 8 servings.


Chicken Parmigiana

3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 1/2 oz Can pizza sauce
1 ts Salt
6 Slices mozzarella cheese
1/4 ts Pepper
1 c Dry bread crumbs
1/2 c Butter

If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crockpot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.


Coq Au Vin

4 Slices Bacon -- Thick
2 Cups Frozen Pearl Onions -- Thawed
1 Cup Button Mushrooms -- Sliced
1 Clove Garlic -- Minced
1 Teaspoon Dried Thyme Leaves
1/8 Teaspoon Black Pepper
6 Chicken Breasts (About 2 Pounds) -- Boneless & Skinless
1/2 Cup Dry Red Wine (or substitute)
3/4 Cup Reduced Sodium Chicken Broth
1/4 Cup Tomato Paste
3 Tablespoons All-Purpose Flour
Hot Cooked Egg Noodles (Optional)

Cook bacon in medium skillet over medium heat. Drain and crumble. Layer ingredients in crockpot in the following order: Onions, Bacon, Mushrooms, Garlic, Thyme, Pepper, Chicken, Wine and Broth. Cover and cook on low 6-8 hours.

Remove chicken and vegetables; cover and keep warm. Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly. Turn crockpot to high; cover. Mix reserved liquid, tomato paste and flour until smooth. Return mixture to crockpot; cover and cook 15 minutes or until thickened. Serve over egg noodles.
Makes 6 servings


Crockpot Chicken

6 boneless, skinless chicken breast halves
1 can cheddar cheese soup
1 can cream of chicken soup
garlic powder

Sprinkle chicken breasts with garlic powder. Place in crockpot. Mix cheddar cheese soup and cream of chicken soup together and pour on top of chicken. Cook on low all day . Serve with rice or noodles.


Garlic Chicken

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.
Serves 4