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Slow Cooker Chicken Stroganoff

Slow Cooker Chicken Stroganoff

  • Prep

    10 m
  • Cook

    5 h
  • Ready In

    5 h 10 m
JUDI ANN

JUDI ANN

Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 1603 mg
  • 64%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Nancy in Texas
3032

Nancy in Texas

1/21/2006

This is one of my favorite easy "busy-day" crockpot recipes. I make it Weight Watchers friendly by omitting the butter, adding mushrooms, and 1/2 cup of water, and substituting FF cream cheese and Reduced Fat soup. I serve it over whole wheat noodles or brown rice. Only 5 points per serving plus the points for the noodles or rice.

MAINEMOM
2046

MAINEMOM

2/11/2006

This turned out to be a great recipe -- whole family enjoyed it. I, like many other reviewers, was a bit skeptical of combining the chicken w/nothing more than 1/8 c margerine and the dry salad dressing mix, but figured there must be a reason or Judi would not have submitted it this way, so I resisted the urge to add the canned soup in the beginning. I did add a splash of red wine that I had on hand, but other than that, there was very little liquid. Also used Good Seasons Mild Italian dressing mix, since my kids don't like highly spiced food. I turned the crockpot on low and cooked for about 7+ hours, and of course the house smelled incredible. The chicken chunks were golden brown and had a roasted taste and appearance, something that wouldn't have occurred had I added the soup at the beginning. I then added a can of reduced fat cream of chick soup and a brick of red. fat cream cheese. Plopped the brick in whole, covered, then stirred after it had softened. Turned out so delicious, and in no way reduced fat tasting! My 6-year old daughter ate so many "appetizer bites" out of the pot, she was full by dinner time! Very creamy and rich tasting, and the dressing mix provides just the right amount of seasoning. We served over noodles -- delicious! Very easy, tasty recipe -- and seems "fancy" enough for company. Putting this in my Favorites folder.

The Bunny Chef
981

The Bunny Chef

5/27/2006

This is the best recipe EVER!! I can't tell you how thrilled I was with how it turned out. I cut down the chicken to 2 very large chicken breasts because my crock pot is only 1 1/2 quarts and it's just me eating (I don't like tons of leftovers), but I left all the other amounts for the sauce the same. I cooked the soup (Campbell's 98% Fat Free), margarine and dressing mix plus 1/4 cup of white wine with the chicken from the beginning, then added 4 tablespoons of 1/3 less fat cream cheese (Neufchatel cheese) and about half a cup of fat free cream cheese. It was fabulous- EXACTLY like Angel Chicken Pasta on this web site, which I love and is my favorite recipe in the world, only less fat, much, much less preparation, and fewer dishes that don't have anything burned or stuck on! I think I'll be making this often now, thank you so much, Judi! Update a while later: this is also awesome with pork chops instead of chicken and I use no butter and half the cream cheese.

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