Jen’s famous Crockpot Chicken!!

Brrrrrr….  Fall is just wonderful, isn’t it?  Leaves are changing, crisp air, jackets and sweaters and trendy boots to be worn; all beckoning that crockpot to come back out from hiding!  I love this time of year.  All of the wonderful smells from an apple orchard, to a pumpkin patch, to a warm home filled with smells of cinnamon or other warm hearty foods.  Oh yea! Fall has arrived!!!  (To my southern friends: Happy Fall Ya’ll!)

So, my sister, an amazing cook that she is, has created this recipe years ago, and I finally am sharing it to you.  I hope that you enjoy this as much as my family does!  It’s simple and for those with kids, you’ll find that they enjoy this recipe too. Yay for that!


Pkg of boneless, skinless chicken

Celery Salt

Seasoned Salt (or All Spice)

1 can of Cream of Chicken Soup

1 can of Cream of Celery Soup

1/2 cup of dry white wine

Parm. cheese

Frozen peas

** Pastry puffs (from the freezer dept.)

**Substitute – mashed potatoes or rice is fine

Season the chicken with celery salt and season-all and brown both sides of chicken with a little olive oil (or butter) in the pan. Remove from pan and cut them into long cut, place into crockpot.  Use the same pan you cooked the chicken in, and place in both cans of soup.  Add 1/2 cup of wine. Splash a little more if you are going for a stronger taste, but don’t go overboard!  (better to drink it, right?) Blend the soups and wine together.  It won’t be a smooth blend, just get them combined. Pour mixture over the chicken in the crockpot.  Put a few shakes of parm cheese in.


You can either do the slow option (6-8hrs on low) or fast (4-5hrs on high).  If on high, check periodically to make sure batch doesn’t stick on the bottom.

At the last 1/2 hr of cooking, pop in the frozen pastry puffs to cook in the oven.  Also, add 1/4 bag of frozen peas to the crockpot chicken mix.  If you like more peas, add more!  Add a few more shakes of parm cheese too.  Stir.

You can eat the chicken over rice, mashed potatoes or the pastry puff.  I tend toward the pastry, but for cost efficiency purposes, the other options are good too!



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