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Tasty Tuesdays: Slow Cooker Creamy Chicken Stroganoff

I think I've mentioned that I am trying to use my slow cooker more often. It makes my life so much easier when I can start something early in the morning, or at lunch time, depending on how long it needs to cook, and then just forget about it for the rest of the day. I love the way the food scent wafts through the house when there's something in the slow cooker, too! Yum!

Last week, I made Chicken Stroganoff in the slow cooker. We love stroganoff, and we're used to having beef stroganoff, made on the stove. I thought chicken would be great to try, so I tried my own recipe, and hoped for the best.

You will need:
2-4 boneless, skinless chicken breasts (can be thawed or frozen)
1 Can cream of mushroom soup (can use cream of chicken, if you'd like)
8 oz Sour Cream
1/4-1/2 Cup of water
1 cube chicken bullion
1 tbsp minced onion (fresh or dried)
1 tsp Paprika
Salt and Pepper to taste

I used two boneless, skinless chicken breasts- one for me, and one for hubby.

Place fresh or frozen chicken breasts in the bottom of your slow cooker. In a mixing bowl, mix together the soup, sour cream, water, bullion and seasonings. Mixture should be thick and creamy.

Soup, sour cream, water, seasonings...

Mix it together...

Next, spread the mixture over the chicken breasts in the slow cooker. Cover with the lid. Cook on low for 6-8 hours. You will need to cook it longer, if the chicken breasts were frozen when you put them into the slow cooker. You may want to stir the sauce mixture a couple of times during cooking, or ladle it on top of the chicken, if it slides off during cooking. I actually turned the chicken pieces over, half way through cooking, so both sides would be cooked in the mixture for an even amount of time.

Chicken, covered in the cream mixture.

I only cooked our chicken pieces for 5 1/2 hours, and when I went in to remove the chicken, it began to fall apart (which is what I wanted it to do). I left the chicken and sauce in the slow cooker, while I boiled some egg noodles on the stove and steamed some fresh broccoli, as well. When the sides were ready, I removed the chicken from the slow cooker and easily shred it with a fork. It was so tender, all I had to do was touch it with the fork, and it all fell apart. I added the shredded chicken back to the slow cooker, and tossed it back in with the cream sauce.

Mmm... creamy chicken stroganoff!

I plated the meal by spooning the chicken and sauce over a pile of egg noodles, with fresh steamed broccoli on the side. This was a delicious meal that the entire family enjoyed... a new spin on an old favorite, and perfect to make during the fall/winter season. It's a great, filling meal to warm you up on a chilly night, and if you have leftovers, they're perfect to heat back up for lunch or dinner on another 

*I halved the recipe for two people- use the full recipe if you're cooking for 3-4.

Won't you give this one a try this week? 
Be sure to come back and share your thoughts if you try this recipe with your family!

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