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I accidentally put 2 cups of stock I'd take a measuring cup and scoop the excess cup out. I wanna make this for my family sometime this week the chicken is in the freezer and I was wondering if this recipe needs frozen or thawed chicken and if the cook time varies on whether it's frozen or thawed. Thanks in advance and I'm excited to make this thanks for sharing this recipe. I'd thaw the chicken first before adding it to the crock pot.
If you are pressed for time and need to "set it and forget it", go ahead and use the breasts frozen. However, this will increase the cook time just a bit. About an hour if cooking on high, if it seems at all thin, remove lid the last hour and allow a low simmer with the slow cooker set on high.
You can also reduce it down pouring it into a pan and using the stove top. Made this tonight for dinner. Can't escape from this wretched aroma. Sauce was runny, even after I removed the lid for an hour as suggested. I followed the recipe to a "T", and all I tasted is straight up mustard. Considering almost all people rave about this recipe just read the above comments , it's not the fault of the dish It clearly was not your cup of tea, and that's ok. Hope you have a great day.
Recipe sounds interesting but the chicken and sausage in the picture have NOT Been cooked in a crock pot. They most certainly were. There is tip to making the meat brown at the end. I developed the recipe AND took the photos myself. I skipped the mustard completely and it's delicious.
My family doesn't like mustard at all. Would you be able to tell me how I can scale this recipe down for just two people? I just got finished putting all this yummyness in my crockpot!!
I pinned this recipe a while back and I'm finally getting around to making it. Cant wait to try it!!! It should be tasty!! I currently have this in the crock pot and it smells great bit the cream cheese seems chunky. But, for future reference, while it is heating up just stir with a slotted spoon occasionally, and by the time it's done cooking the chunks will be gone. I drained it in a colander and then put the sauce in the blender, then put it all back together again lol same issue.
Any ideas how I could do this in the oven? What temp and how long? Any ideas how I can do this either on the stovetop or oven? Sounds delicious but I wasn't organized enough to put it in the crockpot this morning and would like to make it for dinner. I am making this dish tomorrow night.
But i only have regular mustard. Just wondering if it will taste the same? Or if i should just skip the mustard completely? About to put this in my crockpot and just curious if the sausage needs to be cut up or put in whole? I am using venison sausage. That's up to you! I like to cut mine up first, but you can always cut it after it's cooked.
Can I use heavy whipping cream V. No I don't think that's a wise idea. The cream is not thick enough and you will have a super watery dish.
I made this and you are so right! It may not be the prettiest dish ever but MAN is it tasty! I'll be making this again, believe me!
I don't have grainy mustard, can you use any type mustard?? You can use any kind of mustard you have on hand. I would recommend something like a dijon if you have it. I made this today and could smell it as I walked through the front door! Amazing and really really tasty. I used lightest Philadelphia so that it wasn't as naughty. Thankyou so much for sharing this recipe: What should I do if I have a package of cooked andouille sausage?
Thanks so much, I can't wait to make this!! I made this for a large family gathering, so I doubled it. Other than that, the minor changes I made were: Omitted the chicken stock entirely due to some of the comments 2. Used Greek yogurt instead of cream cheese, and only added it at the end. It was the most talked about dish amongst the 20 dishes we had. Thanks for the inspiration! I made this today and it was out of this world good.
Thanks for sharing Carrie! This will be a definite keeper! Has anyone made this with beer instead of wine? I'm considering making this with fingerling potatoes at the bottom in lieu of rice or pasta and beer has a magic way of soaking in and making them delicious, but I don't want to throw off the entire flavorful goodness of the dish. Curious if the wine is what makes it so good, or would I be safe with the beer? Sounds really good, but our family is not a big fan of cream cheese or yogurt.
Could we possibly substitute something else? Maybe add cheddar cheese toward the end of cooking? How much sausage did you use, how many ounces in a package? I made this last night I used my favorite sausage and I think the flavor of the mustard didn't agree with it.
The Sausage WAS "ragin' cajun" I figured a lityler heat would be a nice addition. But it almost ruined it. I took them all out. I'm upset that I forgot to add my green onion at the end The only thing I did diffetent was add a table spoon of flour and about a cup of sliced mushrooms half way to thicken it. Today I ate it for lunch and I added some dried tarragon so I'll do it again soon, and leave the wine out, add tarragon, pan fry the chicken and finish with the sauce.
Nevermind, it turned out perfectly in the end! Thanks for the recipe!! Do you ever shred the chicken to make it more of a "chili" or to make the meal go farther? Ps the pics make the dish look amazing!! Thanks, Carrie for sharing this Based on all of this, I am making this now I browned the chicken first with some seasoning on.. I used the jar bullion chicken stuff I also used some red onion and diced a red bell pepper for color.. I'll let you know how it turns out I'll be making this tomorrow.
I'm using Italian sausage. Do you have a carb break down, or calorie break down?? I'm wondering if you can do the entire meal in the crock pot? At what point would you add rice and water or chicken broth?
In other recipes I've added minute rice about the last half-hour but remember the rice will soak up all the sauce. I fixed this for dinner last night, served over penne pasta.
When I fix this again, and I will fix it again--this is going on the "keep" list I may add some sauted mushrooms towards the end of the cooking period, too. Can you tell whether you used a non-metal baking dish at the end? I've never put anything non-metal under the broiler, but I don't have a metal pan that's a good size for this.
Could you please share your wisdom? I was wondering too. Smoked sausage is already cooked so that would be fine cut up and put in. I guess I feel raw sausages could be put in whole, but I think I would want to cook it first and it would be less greasy? Wow some of the questions are so silly, I have to ask myself are they joking? You are so patient. Thanks for the yummy recipe. Can I use red wine for the broth and instead of chicken pork chops? This is one of my husband's favorite dishes!
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Great for the whole family and will easily become a tradition. See all reviews. Most recent customer reviews. Published 6 months ago. Published 7 months ago. Published 8 months ago. Published 9 months ago. Published 10 months ago.
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