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Slow cooker pheasant soup recipe

Slow cooker pheasant soup recipe

  • Recipes
  • Dish type
  • Soup

Make this winter pheasant soup with very little fuss using this great slow cooker recipe. Combine everything in the slow cooker and hey presto, 6 hours later it is ready!

19 people made this

IngredientsServes: 8

  • 1 whole pheasant, jointed
  • 2 large onions, chopped
  • 4 carrots, peeled and sliced
  • 1 leek, sliced
  • 2 sticks celery, sliced
  • 1 bouquet garni
  • salt and pepper, to taste
  • 2 cloves garlic, chopped
  • 1 bottle white wine
  • 1.2L vegetable stock
  • chopped spring onions, to taste

MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min

  1. Preheat the slow cooker to the High setting. Combine all of the ingredients in the slow cooker and cook for 5 to 6 hours on High, until the pheasant meat is no longer pink in the centre.
  2. Remove the pheasant from the slow cooker and shred the meat, discard the bones. Pick out any meat from the cooker that may have fallen off the bone and shred this also. Strain the liquid in the slow cooker into a clean pan and add the shredded pheasant meat. Discard everything caught in the sieve. Return the liquid and pheasant meat to a simmer then pour into warmed bowls, garnish with spring onions and season again if desired. Serve hot.

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2 rabbits or pheasants
salt and pepper to taste
paprika to taste
1 cup sour cream
1 can (10.75 ounce size) cream of mushroom soup
1/4 teaspoon Worcestershire sauce
2 tablespoons dry minced onions

Cut the rabbit or pheasant into serving pieces and season as desired with salt, pepper, and paprika. Place the meat in the crock pot.

In a bowl, combine the sour cream, mushroom soup, Worcestershire sauce, and onions. Mix well. Pour the mixture over the meat in the crock pot.

Cover the crock pot and cook on low heat for 6 hours or until the meat is cooked through.


Slow cooker pheasant casserole

You'll need two pheasants, each cut up into four portions, for this slow cooker casserole recipe. If you're not sure how to do this, ask your butcher to do it for you.

You'll need to brown the pheasant before adding to the slow cooker and cook for up to seven hours until meltingly tender.

large oven-ready pheasants, cut into four portions (see Tip)

plain flour, plus extra to dust

rindless streaky bacon rashers, halved

dried juniper berries, lightly crushed

cm (1in) piece fresh root ginger, peeled and finely chopped

(¼ pint) hot pheasant or chicken stock

crisp eating apples, such as Granny Smith

Season the pheasant portions and dust with flour. Melt 40g (11/2oz) of the butter in a large pan and brown the pheasant portions, in batches, over a high heat until deep golden brown on all sides. Transfer pheasant to a slow cooker (don't turn the cooker on at this point).

Add the bacon rashers to the empty pheasant pan and fry over a high heat for 4min, turning once during the cooking time, until golden. Turn the heat to medium, add the onions, celery, juniper berries and ginger and cook for 8-10min until the vegetables have softened.

Add the flour and cook, stirring, for 2min, then gradually stir in the hot stock and the cider and bring to the boil, stirring frequently. Carefully pour the mixture over the pheasant pieces in the slow cooker, season well, then cover and cook on Low for 6-7hr until the pheasant is tender.

Lift out the pheasant and put into a warmed dish and cover loosely to keep warm. Strain the sauce through a sieve into a pan. Stir in the cream, bring to the boil and bubble for 10min or until syrupy.

Quarter, core and cut the apples into wedges, then toss in the lemon juice. Melt the remaining butter in a small pan and fry the apple wedges for 2-3min until golden. Put the pheasant back into the sauce, along with the apples, warm through and check the seasoning before serving.

If you're not confident cutting the pheasant into portions, ask your butcher to do it for you.


Courtesy of Center-Cut Cook

Chicken and veggies smothered in a creamy broth and baked inside a thick, nutrient-void crust? We'll admit that it's tempting, but it's no secret that chicken pot pie is a belly-bulging nightmare. Fortunately, you can ditch the white carbs, heavy cream, and butter. Just toss the remaining ingredients into a Crock-Pot, and you'll have yourself a low cal, nourishing dinner with all the flavor and none of the fattening ingredients.

Get the recipe from Center-Cut Cook.


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  • 1 pound boneless, skinless chicken breast
  • 1 (14 ounce) can no-salt-added fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 ½ cups chopped yellow onion
  • 1 cup chopped orange bell pepper
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1 bay leaf
  • 6 ounces whole-wheat rotini pasta
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • ½ cup grated Parmesan cheese

Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate let rest for 10 minutes.

Meanwhile, stir pasta into the mixture in the slow cooker cover and cook on High until the pasta is tender, about 30 minutes.

Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls sprinkle with Parmesan and garnish with parsley, if desired.


In This Article (click headings to jump)

And you only need 5 ingredients:

  • Chicken Breasts
  • Cream of Celery Soup
  • Sour Cream
  • Celery
  • Ranch Seasoning

How to Make Sour Cream Chicken Breasts in the Crockpot

In the world of easier recipes, this one is towards the top. It’s tasty and it’s easy to prep. AND if you forget to toss this one in the slow cooker on your way out the door…no worries! Because you get oven directions for it too.

Sauce for Sour Cream Chicken Breasts

The sauce for this crockpot chicken breasts recipe is very simple. You just whip together the ranch seasoning, cream of celery soup and the sour cream.

And the sauce is freezer friendly too. We’re going to pour it into its own little baggie. Why? Because occasionally, ingredients will separate when frozen then defrosted.

BUT that’s not a big issue. Since you’re putting it in its own little baggie, all you need to do is knead the bag a little bit and the sauce will remix.

Homemade Ingredients for Sour Cream Chicken

Quick and easy slow cooker recipes are awesome. And when you combine it with freezer cooking, you never have to worry about having a home cooked meal.

But there are times when you have a little extra time. Or dietary restrictions. And you need (or want) to make your ingredients from scratch.

And you can make BOTH the ranch seasoning AND the cream of celery soup from scratch. Both are very simple to prepare.

Even better, the homemade ranch seasoning can be stored in an air-tight container for many months. If humidity is high in your area, just fold up a piece of paper towel and toss it in the canister. This will help absorb any excess moisture. And it will keep your homemade ranch seasoning as a powder, instead of a block 😊

So, 2 tablespoons of your homemade ranch seasoning will equal a packet you purchase in the store.

2 tble homemade = 1 purchased packet

And that homemade cream of celery…well, it’s freezer friendly. So you can make up quite a lot, freeze and use as you need it.

So, making your own homemade ingredients is very easy on this one. No more than 10 minutes to make both!

Then you place the chicken breast in the crockpot (butter it lightly first), toss on the diced celery and pour the sauce over the top.

Video for Sour Cream Crock Pot Chicken Breast Recipe

And here’s the video/slideshow. Don’t forget to grab the printable recipe. Cheers! Holler if you need some help.

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Recipe Summary

  • 1 ½ pounds sweet Italian sausage
  • 2 cups 1/2-inch pieces celery
  • 2 pounds zucchini, cut into 1/2-inch slices
  • 2 (28 ounce) cans diced tomatoes
  • 2 green bell peppers, cut into 1/2-inch slices
  • 1 cup chopped onion
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 6 tablespoons grated Parmesan cheese, or to taste

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes drain and discard grease. Mix celery into cooked sausage cook and stir until celery is softened, about 10 minutes.

Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.

Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.


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