A nice variation on the traditional Beef Stroganoff for those folks who either don’t eat red meat or simply want something different. With just a handful of ingredients and a slow cooker, you can toss this together in the morning, let it cook all day long, and have a delicious dinner in the evening!
Adapted from The Recipe Critic
Slow Cooker Chicken and Mushroom Stroganoff
Description
A nice variation on the traditional Beef Stroganoff for those folks who either don't eat red meat or simply want something different.
Adapted from The Recipe Critic
Ingredients
Instructions
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Spray the inside of the slow cooker with nonstick spray. Cut the chicken into 1/2 to 1 inch cubes and place in the bottom of the slow cooker. Add mushrooms on top of the chicken.
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In a medium bowl, combine cream cheese, cream of chicken soup, and the onion soup packet. Mix until well blended. Pour mixture over mushrooms and spread evenly.
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Cook for 4-6 hours on Low or 2-3 hours on High.
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Prepare egg noodles according to package directions. Drain and rinse when finished cooking.
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Stir mixture in the slow cooker to blend all ingredients together. Check taste and add salt and pepper as needed.
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Add the egg noodles to the slow cooker, folding them into the mixture until well blended. Serve with a garnish of parsley if desired.
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Cholesterol 124mg42%
- Sodium 1111mg47%
- Potassium 261mg8%
- Total Carbohydrate 29g10%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 32g64%
- Calcium 4 mg
- Iron 18 mg
- Vitamin D 680 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The egg noodles can be omitted from mixing in the slow cooker, and instead served as a base with the chicken mixture spooned on top.
- Chicken thighs can be substituted for the breasts if desired. Be sure to include extra thighs to account for their smaller size.
