Post by Deleted on Jan 15, 2019 18:37:51 GMT -5
Crock Pot Buttermilk Chicken
Ingredients
1 whole fryer chicken, cut up
2-1/2 cups buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Herbs de Provence
1 (10-1/2 ounce) can cream of mushroom soup
1 (10-1/2 ounce) can cream of celery soup
Cooking Oil Spray
Celery Leaves for Garnish
Directions
Lightly spray the crock pot with a cooking oil spray. Cut up, wash and dry the chicken. Pour 1-1/2 cups of the buttermilk into a medium mixing bowl. In a large mixing bowl, whisk together the flour, salt, pepper, celery salt, onion powder, onion powder and 2 teaspoons Herbs de Provence. Roll the chicken into the flour mix, then dip the chicken into the butter milk and let the excess drip off. Then place the chicken back into the flour, then place it into the crock pot. In a mixing pitcher, mix the cream of mushroom and cream of celery soup with together, then add the remainder of the butter milk and mix until completely blended. Pour the buttermilk and soup mixture over the chicken. Place the lid on the crock pot. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Garnish with Celery Leaves. Enjoy!
Source: Miz Helen's Country Cottage
Ingredients
1 whole fryer chicken, cut up
2-1/2 cups buttermilk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Herbs de Provence
1 (10-1/2 ounce) can cream of mushroom soup
1 (10-1/2 ounce) can cream of celery soup
Cooking Oil Spray
Celery Leaves for Garnish
Directions
Lightly spray the crock pot with a cooking oil spray. Cut up, wash and dry the chicken. Pour 1-1/2 cups of the buttermilk into a medium mixing bowl. In a large mixing bowl, whisk together the flour, salt, pepper, celery salt, onion powder, onion powder and 2 teaspoons Herbs de Provence. Roll the chicken into the flour mix, then dip the chicken into the butter milk and let the excess drip off. Then place the chicken back into the flour, then place it into the crock pot. In a mixing pitcher, mix the cream of mushroom and cream of celery soup with together, then add the remainder of the butter milk and mix until completely blended. Pour the buttermilk and soup mixture over the chicken. Place the lid on the crock pot. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Garnish with Celery Leaves. Enjoy!
Source: Miz Helen's Country Cottage
