Culinary Ideas
Slow Cooker Chicken Stroganoff
I have found it hard to find time to cook lately between Boy Scouts, swim team, swim lessons, dance class, gymnastics and many other activities. I was only really using my slow cooker in the fall and winter, but I decided to give it a try this summer. I wanted to give my family home cooked meals and save money from not eating out. Tonight, I made the slow cooker version of Chicken Stroganoff. The entire family enjoyed it and it was simple to make. I plan to keep this dish in rotation.
Ingredients
- four chicken breasts
- 8 ounces sliced mushrooms
- 10.5 ounce cream of chicken soup
- envelope of dry onion soup mix
- 8 ounces of cream cheese
- 16 ounce of egg noodles
- 1 1/2 tablespoon of unsalted butter
Directions
1. Spray the bottom of the pot, so that the chicken will not stick. Cut the chicken into thin strips or cubes. If you handle the chicken while it is still slightly frozen, it will be easier.
2. In a bowl, use a fork to blend the cream cheese, dry onion soup mix and cream of chicken. The mixture will be slightly lumpy, but that is fine.
3. Add the cream cheese mixture and sliced mushrooms to the chicken in the slow cooker, cover and cook on low. Cook for 2 hours and then stir thoroughly. Cook for another two hours.
4. Cook the egg noodles according to the package. Drain the noodles and then return them to the pot and add the 1 1/2 tablespoon of unsalted butter to the noodles and stir until the butter has melted.
5. Serve the stroganoff over the noodles or mix it all together. Add salt and pepper to taste, if needed.
