PEACHY DIVINITY ICEBOX PIE3 eggs¾ c. sugar4 t. unflavored gelatin¼ c. boiling water1 c. good…
Easy Crock Pot Crawfish Stuffed Whole Boneless Chicken
Easy Crock Pot Crawfish Stuffed Whole Boneless Chicken
| Easy Crock Pot Crawfish Stuffed Whole Boneless Chicken | Print |
Recipe By: Alice Morrow
Easy Crock Pot Crawfish Stuffed Whole Boneless Chicken
Ingredients
- 1 whole bones fryer, stuffed with crawfish dressing
- 1 (8-oz.) container chopped onion mixture
- ½ of each bell pepper, chopped (red, yellow, green, orange)
- 3 T. minced garlic
- 1 (8-oz.) container baby portabella mushrooms, sliced
- 1 (10¾-oz.) can cream of mushroom soup
- 1 (10-oz.) can Ro-Tel
- 1 (6-oz.) can Mushroom Steak Sauce
- 1 (1-oz.) packet of McCormick Au Jus Gravy dry mix
- ½ c. red wine or chicken broth
- Salt, red/black pepper, garlic powder
- Wondra or flour or cornstarch for thickening
- Green onions, chopped, garnish
Instructions
- If the stuffed fryer is not seasoned on the outside, season with salt, red/black pepper, garlic powder. Usually when you buy these stuffed fryers, they are pre-seasoned.
- In the bottom of crock pot, place the chopped onion, bell pepper, garlic and mushrooms.
- In a bowl, combine the soup, Ro-Tel, steak sauce and gravy mix with wine.
- Pour this mixture into crock pot and mix with onion mixture.
- Place the whole fryer into the crock pot and spoon the mixture over the fryer.
- Place on HIGH for 4-6 hours. If you put on LOW, it will go longer, probably 6-8 hours.
- When ready to serve, lift out the fryer and spoon about 2 cups of the gravy and mix with 3-4 T. of Wondra or flour or cornstarch. Blend well. When completely blended, pour back into gravy and it will thicken up the rest of the gravy.
- You can place fryer back in and put on LOW until ready to serve.
- When ready to serve, garnish with chopped green onions. Remove netting on fryer if there is one, slice the fryer and serve with mashed potatoes, rice or noodles.
Notes
*****These fryers can come with a variety of stuffings. Try different ones. They are all very good. You usually find these at specialty meat markets.
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