Tag Archives: chicken

Creamy Crock Pot Chicken

My son and I both had the day off (thanks Abe and George!) and by 1:30 p.m. I realized I hadn’t taken any meat out of the freezer for dinner.

I’ve seen slow cooker recipes where you put frozen chicken right in with a bunch of other “cream of” somethings and cook the hell out of it and get some sort of slop. Yes, I wanted to make that, mainly because I didn’t plan anything for dinner and I was way too lazy and tired to go to the store.

What I ended up with was just what most people describe on their “crock pot chicken” Pinterest posts — easy, creamy and delicious!

The secret to my dinner’s success was the homemade condensed cream of mushroom soup that I concocted because I didn’t have a can of it in my pantry. I followed this basic recipe from Pinch Of Yum, but sautéed 2 cups of sliced baby portobello mushrooms and 1/2 an onion, finely chopped, with half a stick of butter before adding the stock and milk. I also added smoked paprika, thyme and oregano to the recipe. It yielded quite a bit of thick soup and was perfect for my crock pot concoction, which was loosely based on this recipe from Coersfamily.com.

Creamy Crock Pot Chicken | Alaska Knit Nat

Creamy Crock Pot Chicken

Serves about 4

What you’ll need:

2-4 pieces frozen chicken (I used skinless thighs)

1.5 cups condensed cream of mushroom soup (or one can of the store bought stuff)

1 brick of cream cheese (I used neufchâtel)

1 bay leaf

1-2 potatoes, quartered

2 carrots, cut into large chunks

1 celery rib, chopped

1 cup frozen peas

1 cup dry egg noodles

1/2 cup chicken stock

Directions:

Place your frozen chicken pieces in the slow cooker and surround it with the carrots, potatoes, celery and bay leaf. Pour over the cream of mushroom soup. Break up the cream cheese and add it to the slow cooker. Cover and cook on low for 4-6 hours. After a few hours, stir it and break up the chicken if you can.

Forty-five minutes before serving stir in the peas and egg noodles, making sure to coat them thoroughly. If it’s already looking a bit thick, add 1/2 cup chicken stock. Cover and cook on high.

Remove bay leaf and roughly cut up carrots and potatoes before serving.

Savor the fact that your entire family should adore this meal that took little effort and zero defrosting.

Chicken with Artichokes in a Smoky Cream Sauce

I’m on day seven of the South Beach Diet (or, as I like to call it, the South Beach Challenge) and I’m finding more ways to make delicious food without missing pasta.

Last night was chicken with roasted red peppers, capers and artichoke hearts in a smoky cream sauce. Ok, ok, I broke a few guidelines on this one. I used chicken thighs when the diet recommends white meat and I used half and half. The official cookbooks recommend fat-free half and half (which sounds like an oxymoron to me) but when I looked at the ingredients at the grocery store, the second ingredient was corn syrup. What the? That’s why I stuck to the regular kind.

Chicken and Artichokes in a Smoky Cream Sauce

Here’s how to make it.

Serves 2

Ingredients:
olive oil
2 skinless chicken breasts (or 4 thighs), cut into large chunks
1 roasted bell pepper, sliced
1/2 small onion, diced
2 cloves garlic, chopped
2 Tbs. capers
6 canned artichoke hearts, cut in half
1/4 cup chicken stock (eyeball it)
1/4 cup half and half or milk (eyeball it)
1/4 cup fresh or canned chopped tomatoes (eyeball it)
1 Tbs. smoked paprika
salt and pepper
handful of chopped fresh basil

Chicken and Artichokes in a Smoky Cream Sauce

Directions:
Coat a skillet with olive oil and heat over medium high. Salt and pepper the chicken. When the olive oil is just starting to smoke add the chicken. Brown both sides (about 5 minutes each side). Refrain from moving the chicken around to ensure a nice golden brown. Set chicken aside.

Chicken and Artichokes in a Smoky Cream Sauce

Add the peppers, onion, garlic, capers and artichokes and sauté till onions are soft, about 5 minutes. Add the chicken back to the pan and pour in the tomatoes, stock, cream and paprika. Bring to a simmer for about 5 minutes to thicken it up a little. Turn down the heat and cover. Let simmer 10 minutes or until chicken is done all the way through. Toss in the basil and cook uncovered another minute or so, combining everything.

Chicken and Artichokes in a Smoky Cream Sauce

Serve and sprinkle with parmesan cheese, if you like.