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In a slow cooker, add the onion, garlic, mushrooms, Dijon mustard, oregano, and chicken stock. Next, add the chicken breasts. Cook on low for 6 hours. Remove the chicken breasts from the slow cooker. In a bowl, mix the cornstarch and water until it forms a paste. Stir the cornstarch mixture and the cream into the liquid in the slow cooker.
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Transfer mixture to a slow cooker and top with mushrooms. Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker. Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off.
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Once the chicken is cooked, remove the chicken breasts, add the parmesan, double cream and cornflour (which is mixed with 2 tablespoons of water), and cook for 5-10 minutes longer on high, until it thickens into a sauce. Add the chicken back to the slow cooker, and garnish with fresh parsley.
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Add ingredients to the crockpot. Add chicken, onions, mushrooms, garlic, 1 cup broth, wine, tarragon, bay leaf, salt, and pepper to slow cooker. Slow cook. Cook on low for 6 to 8 hours, until chicken is done and vegetables are tender. (Alternatively, you can saute the onions and mushrooms in olive oil in a skillet until tender before adding to.
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Season the mushrooms with black pepper and garlic powder to taste. Cook on low for 4 hours in your slow cooker. Allow cooking, covered. After 4 hours, remove the chicken from the oven and place it in a basin. You can shred the chicken, but some people do love larger pieces. Then add 6 to 8 ounces of cream cheese.
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Instructions. Spray a 5-7 quart slow cooker with nonstick cooking spray. Add soup to the crockpot insert, then fill the soup can with chicken stock or water and add it to the crockpot. Add the spices, then stir to combine. Place the chicken in the soup mixture and top with mushrooms. Cover and cook on high for 2-3 hours or low 4-6 hours, or.
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In a bowl, whisk the cream of mushroom soup with the flour and the reserved liquid from the mushrooms. Stir the mushrooms into the soup mixture. The Spruce Eats / Diana Chistruga. Pour the sauce over the chicken. The Spruce Eats / Diana Chistruga. Cover the pot and cook on low for about 5 to 6 hours, or until the chicken is cooked and tender.
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Season chicken with salt, pepper, paprika, and onion powder and arrange in the slow cooker. In a medium bowl, stir condensed cream of mushroom soup, chicken broth, and minced garlic and mix until fully combined. Stir in the fresh sliced mushrooms. Pour the mushroom sauce over the chicken. Cover and cook for 4 hours on HIGH or 6 hours on LOW.
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Instructions. Mix together cream of mushroom soup, sour cream, and dry Italian dressing. Place chicken breasts on bottom of slow cooker. Add sliced mushrooms on top of chicken. Pour cream of mushroom mixture over mushrooms and chicken. Cook on low 6-8 hours. Sprinkle with paprika and serve over egg noodles.
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Pour in the hot stock and cook on a high heat setting for about 3 hours. The rice will be tender but then and starting to soak up some of the broth so your soup will be very thick. Step 3 & 4. Once the rice is tender and the chicken is cooked through turn off the slow cooker. Pour in the cream and add in the spinach.
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Season the chicken breasts by sprinkling each side with salt and pepper and place them in the slow cooker. Add the diced carrots, celery, and onion. Add the Blended Mushrooms, the chopped mushrooms, Parsley, Oregano, Salt, Pepper, and Bay Leaf. Add the broth and then mix to combine. Turn the slow cooker on for 4 hours.
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Instructions. Mix together spices and place as much chicken as will fit into the bottom of a slow cooker in a single layer. Season with spices. Add remaining chicken if necessary, on top of seasoned chicken in slow cooker and season with remaining spices. (overlap least possible) Top with sliced fresh mushrooms.
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Toss the mushrooms in the slow cooker in a single layer. Lay the chicken breasts over the top of the mushrooms. Mix the soup and chicken stock. Pour over the chicken breasts. Cover and cook on low for 5 to 7 hours (cooking time will vary depending on the thickness of your chicken breasts). Added salt and pepper to taste.
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Instructions. Place chicken breasts at the bottom of the crockpot. In a bowl mix together cream of mushroom soup, onion soup mix and water. Pour mixture on top of chicken. Close lid and cook on HIGH for 4 hours or LOW for 7 hours.
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Season chicken with salt, pepper, paprika, and onion powder and arrange in the slow cooker. In a medium bowl, stir sour cream, condensed cream of mushroom soup, chicken broth, and minced garlic and until fully combined. Stir in the fresh sliced mushrooms. Pour the mushroom sauce over the chicken. Cover and cook for 4 hours on HIGH or 6 hours on.
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Place breasts on a cutting board, or plate, and sprinkle with salt and pepper. Melt 4 tablespoons butter in a large sauté pan on medium/high heat. When pan is sizzling, add chicken breasts and sear on each side for 3 to 5 minutes, or until a light brown crust begins to form. Remove chicken and place in a slow cooker.
