ED'S Chicken and Mushroom Bake - Crockpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp olive oil4 skinless boneless chicken breasts3 Tsbp unsalted butter1 leek.25 cup all purpose flour2.5 cups whole milk1 Tsp Worcestershire sauce1 Tsp Dijon mustard1 carrot3 cups mushrooms2 lbs red potatoes
Servings for 4
Cook chicken cut into chunks with olive oil until slightly browned. Remove chicken and save the juices. Add 2 tbsp butter to the pan and cook the sliced leek rings until soft. Sprinkle with flour and lower the heat , then add the milk and blend until smooth. Raise the heat and bring to a boil stirring until thickened. Remove the pan from the heat and add Worcestershire,mustard,diced carrot, mushrooms,and chicken.
Arrange potato slices to cover crock pot base. Spoon a third of the chicken mixture, then cover with another layer of potatoes. Repeat layering, finishing with a layer of potatoes. Dot the top with the remaining 1 tbsp of butter.
Cover and cook on high for 4 hours. If you wish, cook under moderate broiler for 5 minutes to brown, then serve.
Number of Servings: 4
Recipe submitted by SparkPeople user EDMINN.
Cook chicken cut into chunks with olive oil until slightly browned. Remove chicken and save the juices. Add 2 tbsp butter to the pan and cook the sliced leek rings until soft. Sprinkle with flour and lower the heat , then add the milk and blend until smooth. Raise the heat and bring to a boil stirring until thickened. Remove the pan from the heat and add Worcestershire,mustard,diced carrot, mushrooms,and chicken.
Arrange potato slices to cover crock pot base. Spoon a third of the chicken mixture, then cover with another layer of potatoes. Repeat layering, finishing with a layer of potatoes. Dot the top with the remaining 1 tbsp of butter.
Cover and cook on high for 4 hours. If you wish, cook under moderate broiler for 5 minutes to brown, then serve.
Number of Servings: 4
Recipe submitted by SparkPeople user EDMINN.
Nutritional Info Amount Per Serving
- Calories: 683.1
- Total Fat: 20.6 g
- Cholesterol: 172.7 mg
- Sodium: 308.9 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 5.5 g
- Protein: 66.8 g
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