Slow Cooker Sherried Chicken Recipe

2018-01-14
  • Yield : 8 serving plates
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    486
  • Protein

    44.6 g
  • Carbohydrate

    47.6 g
  • Fat

    3.0 g
  • Cholesterol

    100 mg
  • Sodium

    261 mg

Slow cooker sherried chicken recipe. Chicken breasts with mushrooms, creamy mushroom soup, and dry sherry cooked in a slow cooker. Serve it over an aromatic rice to absorb flavorful juices. You may also like Chicken Breasts with Vegetable Melange:

Slow Cooker Chicken Breasts with Vegetable Melange Recipe

Orange liqueur, dried rosemary leaves, and fennel accent the root vegetables that top tender chicken breasts.

Makes 4 servings

Ingredients: 4 skinless and boneless chicken breast halves (about 6 oz (180 g) each), 12 baby carrots, 8 small red potatoes, peeled and cut into quarters, 1/2 pound (240 g) cremini mushrooms, cut into quarters, 3 cloves garlic, peeled and sliced, 1 teaspoon grated orange zest, 1 teaspoon crushed fennel seeds, 1 teaspoon dried rosemary leaves, 1 bay leaf, 1/2 cup (125 ml) chicken broth, 1/2 cup (125 ml) freshly squeezed orange juice, 1/2 cup (125 ml) dry white wine, 1 oz (30 ml) orange liqueur, 1 tablespoon cornstarch, 2 tablespoons (30 ml) water, salt and freshly ground black pepper, to taste

Instructions: In 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, salt and black pepper. Cover cooker and cook on low-heat setting for 6-8 hours or until chicken and vegetables are tender.

Turn off slow cooker and open the lid. Remove cooked chicken and vegetables from slow cooker and transfer to a serving platter. Keep warm.

Meanwhile, measure 2 cups (500 ml) broth in a small saucepan. Whisk in combined cornstarch and water, stirring until thickened, for about 1 minute. Season to taste with salt and black pepper.

Serve gravy over cooked vegetables and chicken breasts.

Slow Cooker Sherried Chicken Recipe

Ingredients

  • 1/2 cup (125 ml) uncooked wild rice, rinsed
  • 1/2 teaspoon salt
  • 1 teaspoon seasoned salt
  • 10 ¾ oz (325 ml) can cream of mushroom soup
  • 8 oz (240 ml) sour cream
  • 2 tablespoons (30 ml) dry onion soup and dip mix
  • 1/3 cup (80 ml) dry sherry
  • 4 ½ oz (135 ml) jar sliced mushrooms, drained
  • 2 pounds (960 g) boneless and skinless chicken breasts
  • 3/4 cup (180 ml) grated Parmesan cheese

Method

Step 1

Cook the rice according to packing instruction. Drain well and set aside. Keep warm.

Step 2

Lightly grease inside of 6-quart (6 L) slow cooker with nonstick cooking spray. Season chicken breasts with salt and blck pepper. Place in the greased sloc ooker.

Step 3

In a medium mixing bowl, combine remaining ingredients, except grated Parmesan cheese. Stir well. Pour mushroom mixture over chicken in slow cooker.

Step 4

Cover cooker and cook on high heat setting for 3-4 hours or until chicken breasts are tender.

Step 5

Turn off slow cooker cooker and remove cooked chicken. Transfer to a serving platter. Pour sherry sauce over, then sprinkle with grated Parmesan, and serve over cooked rice.

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