Slow Cooker Chicken Stroganoff Recipes

SLOW-COOKER CHICKEN STROGANOFF

Steps:

• Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker., Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

Steps:

• Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
• Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
• When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
• Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker, combine the chicken pieces, lemon pepper seasoning, mushrooms, bullion cube, bay leaf, garlic cloves, and onion. In a medium bowl, stir together the soup, Worcestershire, and water. Pour over chicken and onions.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
• Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with chopped green onions.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Put chicken, soup, dressing mix in slow cooker.
• Cook on low 5-6 hours or until meat is soft.
• Prepare noodles.
• While noodles are boiling, stir sour cream into chicken.
• Stir in mushrooms.
• Drain noodles.
• Mix noodles gently in with chicken mixture.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken thighs on the bottom of the slow cooker in an even layer.
• Sprinkle mushrooms on top of chicken.
• Mix together softened cream cheese, cream of chicken soup and dry onion soup mix until well combined.
• Spread mixture on top of chicken and mushrooms.
• Cover and cook on high for 3-4 hours or low for 4-6 hours.
• Shred chicken in slow cooker using 2 forks.
• Mix until well incorporated.
• Cook egg noodles according to package directions.
• Serve stroganoff over noodles and garnish with fresh parsley.