Crockpot Chicken Stroganoff

Slow Cooker Chicken Stroganoff Recipe from Ashnedh
PREP TIME – 10 Min
READY IN – 5 Hrs 10 Min

4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

I don’t cube the chicken, I just put in 3 medium size breasts whole (usually frozen) and before adding the soup and cream cheese I shred the chicken using a spoon or potato masher, pastry blender or something similar. The dressing mix I use is the Good Seasons brand, and you can find it near the regular salad dressings. I use light cream cheese and 98% fat free soup and it tastes delicious! We have served with a egg noodles, pasta, and rice…DH prefers pasta and a green veggie. This will make the house smell yummy while it is cooking too!


2 thoughts on “Crockpot Chicken Stroganoff

  1. traceyandjate September 16, 2009 at 4:20 pm Reply

    Will definitely have to try this one out! Thanks for posting.

  2. kathryn January 11, 2010 at 3:12 pm Reply

    I am gone for 10 hours during the day, so this can get dried out. The last time I made this, I added 2 very large frozen breasts and about 1 – 1 1/2 cups of low sodium chicken broth and it turned out beautifully. The chicken was so moist I could practically shred it w/ just a fork.

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