Crockpot Quail


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This quail is slow-cooked to perfection with white wine and a creamy sauce.

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  • 8 Quails [cut up]
  • 1 C. Flour
  • 1/2 C. Peanut oil
  • 2 cans Cream of chicken soup
  • 2 cans Cream of celery soup
  • 2 cans Chicken broth
  • 1/2 C. White wine [dry]
  • 2 White onions [thinly sliced]
  • 2 Bay leaves
  • 1/3 C. Parmesan cheese

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Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or until birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.

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