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home > recipes > meat > joan's slow cooker chicken fricassee
4 to 5 lbs chicken parts, skin and fat removed liberal salt, pepper and paprika to taste 2 large onions sliced 4 large stalks celery coarse sliced 4 large carrots coarse sliced 2 bay leaves 2 large cloves garlic sliced 2 cups chicken broth Instant gravy flour as needed Noodles, rice pasta or puff pastry shells fresh chopped parsley as garnish In a large slow cooker/crock-pot lay well-seasoned chicken parts. Place on the veggies, bay leaf and garlic. Add the broth. Cover and cook low 8 to 12 hours or high 4 to 6 hours. When chicken is tender, remove from bone and cut up. Before returning pieces to pot, thicken liquid with instant gravy flour on high setting until mixture is of desired sauce thickness. Add the chicken and cook and stir well . Serve over pasta , rice or pastry shells.. Sprinkle with fresh chopped parsley. Note: one may add a bit of sherry into the sauce and other things such as canned drained mushroom pieces, chopped pimento, peas etc. and then one may call it "ala King." Sometimes we also leave the pieces unboned as we like to eat it that way too! Serves 10+ and recipe may be halved.

Joan's Slow Cooker Chicken Fricassee


average rating = 5 stars(5.00001 comment available)
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list all recipes for MEAT (1007)
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list all recipes by BUTTERFLYDOG (1135)


   

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keyword: joan's
keyword: cooker
keyword: chicken
keyword: fricassee
ethnicity: french
recipes for meat
recipes by butterflydog
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(posted March 9, 2005)

4 to 5 lbs
chicken parts, skin and fat removed
liberal
salt, pepper and paprika to taste
2 large onions sliced
4 large stalks
celery coarse sliced
4 large carrots
coarse sliced
2 bay leaves
2 large cloves
garlic sliced
2 cups
chicken broth
Instant
gravy flour as needed
Noodles, rice pasta or puff
pastry shells
fresh chopped
parsley as garnish
In a large
slow cooker/crock-
pot lay well-seasoned chicken parts. Place on the veggies, bay leaf and garlic. Add the broth. Cover and cook low 8 to 12 hours or high 4 to 6 hours.
When
chicken is tender, remove from bone and cut up. Before returning pieces to
pot, thicken liquid with instant gravy flour on high setting until mixture is of desired sauce thickness.
Add the
chicken and cook and stir well . Serve over pasta , rice or pastry shells.. Sprinkle with fresh chopped parsley.

Note: one may add a bit of
sherry into the sauce and other things such as canned drained mushroom pieces, chopped pimento, peas etc. and then one may call it "ala King."
Sometimes we also leave the pieces unboned as we like to eat it that way too!

Serves 10+ and recipe may be halved.


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from East Haven, Ct, United States wrote:0  0

This sounds so good and so easy. Thanks for making my day.
5 starsMarch 12, 2005


 
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