Side Pannel
Chicken and Mushrooms
Chicken and Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Crockpot
Ingredients List
- 6 Chicken breast halves;
- -(about 3 3/4 lb. total)
- 1 1/4 ts Salt
- 1/4 ts Pepper
- 1/4 ts Paprika
- 1 3/4 ts Chicken bouillon granules
- 1 1/2 c Sliced mushrooms
- 1/2 c Sliced green onions
- 1/2 c Dry white wine or vermouth
- 1 cn (5 oz.) evaporated milk
- 5 ts Cornstarch
- Minced fresh parsley
Directions
1. Remove skin from chicken; rinse and pat dry.
2. In a small bowl, mix salt, pepper and paprika. Rub into surface of
chicken, using all of the mixture.
3. In a slow cooker, alternate layers of chicken, bouillon granules,
mushrooms and green onions. Pour wine slowly over top. DO NOT STIR.
4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours
or until chicken is tender, but not falling off bone, basting once if time
allows.
5. With a slotted spoon, remove chicken and vegetables to a serving
platter. Cover with foil and keep warm.
6. In a small sauce pan, stir evaporated milk and cornstarch until smooth.
Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat,
bring to a boil and boil for 1 to 2 minutes or until thickened.
2. In a small bowl, mix salt, pepper and paprika. Rub into surface of
chicken, using all of the mixture.
3. In a slow cooker, alternate layers of chicken, bouillon granules,
mushrooms and green onions. Pour wine slowly over top. DO NOT STIR.
4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours
or until chicken is tender, but not falling off bone, basting once if time
allows.
5. With a slotted spoon, remove chicken and vegetables to a serving
platter. Cover with foil and keep warm.
6. In a small sauce pan, stir evaporated milk and cornstarch until smooth.
Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat,
bring to a boil and boil for 1 to 2 minutes or until thickened.
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