This quick and easy recipe for Crock Pot Chicken Stroganoff is perfect for work days or even hectic weekends… just put the ingredients into a crock pot and off you go!
Just before serving.. make egg noodles or rice… a side vegetable… and dinner is done!
This does use some shortcut ingredients… but the results are totally delicious!
I used 98% Fat Free canned soups…. You can use regular ones… but why add unneeded fat?
I used one can Cream of Chicken and one can Cream of Mushroom…. I happen to like the combination.. but if you prefer.. you can use only Cream of Chicken or Cream of Mushroom.
This recipe calls for sour cream.. I use full fat sour cream.. we don’t care for the fat free or light varieties… but if you do.. by all means use them.
If you forget to defrost the chicken.. you can make this using the chicken frozen… I just put the frozen breasts in the crock pot and pour the sauce over it…. After about 3 hours you can remove the chicken to cube it… then return the chicken cubes to the crock pot and continue cooking.
If you leave the frozen chicken in for the entire cooking… it may shred… not a bad thing.. just a little different.
All crock pots are a little different.. I bought a new one recently … the new one runs a lot hotter than my old one… so know your crock pot and adjust cooking times accordingly. The cooking times listed are average.
The recipe will make enough sauce for 2-4 large boneless chicken breasts.. 2 breasts you will probably have leftover sauce… 3 to 4 breasts.. the sauce will be just enough… don’t plan on having extra.
Want more sauce or making a larger amount of chicken?.. just add another half of the ingredients or double them.. the amounts are easy to figure out.
If your sauce is too thick for your liking.. just add about ¼ cup milk to thin it a little (about an hour before serving).
The recipe calls for thick sliced mushrooms… I love using Portobello mushrooms.. they add a wonderful earthy flavor… you can also use regular mushrooms.
I hope you try this really easy and delicious dish… the family will love it.
Recipe: Easy Crock Pot Chicken Stroganoff
All you need:
2-4 large boneless chicken breasts, cubed *See TIPS
1 pkg. (8 oz.) Portobello mushrooms, thick sliced
1 can Campbell’s 98% Fat Free Cream of Mushroom Soup
1 can Campbell’s 98% Fat Free Cream of Chicken Soup
1 packet Lipton’s Instant French Onion Soup Mix
1 container (8 oz.) sour cream
All you need to do:
Place the chicken and sliced mushrooms in the crock pot.
In a medium bowl mix together the remaining ingredients. Pour the mixture over the chicken and mushrooms.
Cook on low for 6 hours (add another hour for frozen chicken – See TIPS) or 3-4 hours on high.
Serve over rice or noodles.