Time 6h15m Yield 4 Number Of Ingredients 14 Steps:
In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Time 1h55m Yield 6 Number Of Ingredients 18 Steps:
Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes. Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more. Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.
Time 2h Yield 6 serving(s) Number Of Ingredients 11 Steps:
Boil the 6 chicken thighs with the skin on. Once the chicken is thoroughly cooked remove the chicken from the pot. Turn off the stove and reserve the chicken stock for later use. Using a knife and fork remove the skin and the bones from the chicken thighs. Once all of the skin and bones have been discarded, shred or cut up the meat. Put the meat back into the chicken stock and. Peel and cube 5 potatoes and add to the stock. Peel and chop the carrots and add to the stock. Add the diced onion and chopped celery to the stock also. Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high. Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil. Stir often. Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy. Add this to the soup and stir until the mixture is completely dissolved. Boil for 10 minutes longer and then reduce the heat to a simmer. Simmer until stew is thickened. This is a stew or if you prefer a soup then don’t add the flour and margarine. Serving suggestion: serve this stew over toasted bread or biscuits.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside. Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes. Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
Time 55m Yield 8-10 servings. Number Of Ingredients 16 Steps:
In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.
Time 6h20m Yield 3 serving(s) Number Of Ingredients 10 Steps:
Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ). Sprinkle seasonings evenly over the veggies. Top with chicken, then cover with soup. Cook on low for 6 hours.
Yield 6 servings Number Of Ingredients 17 Steps:
Season the chicken with salt and pepper. Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside. Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned. Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir in the cream and season with more salt to taste. Serve warm. Enjoy!
Time 6h20m Yield 2 servings. Number Of Ingredients 9 Steps:
In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.
Time 1h5m Yield Serves 4-6 Number Of Ingredients 10 Steps:
Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft. Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan. Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce. When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Time 45m Yield 8 servings, 1 cup each Number Of Ingredients 9 Steps:
Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently. Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat. Add shredded cheese and cream cheese spread; stir until melted.
