Slow-Cooker Recipe for Chicken Stroganoff
Delicious Crockpot Stroganoff
Easy | Delicious Chicken Slow-Cooker Recipe
Where would we be without our slow cookers? It's so heavenly to come home from a long day, or an afternoon of errands, and have dinner ready.
This recipe was adapted from one I was introduced to recently. I use more onion than the original, and I prefer to add water at the start of the preparation as well as later.
It's an ideal dish to make when you will be out of the house for a few hours, but not all day. You may need to set the timer if you'll be gone longer than 4-6 hours. I like to make it when I'm out for an afternoon of errands or when when I plan to come home late after church.
The recipe calls for chicken, but would be easy to adapt for a beef version. You can serve it with rice, noodles or even over potatoes (depending on what the picky eaters in your family prefer).
One thing I love about the recipe is that it calls for cream cheese rather than sour cream. I am far more likely to have cream cheese on hand than a tub of sour cream, because it lasts longer before expiring and you can almost keep it as a staple item if you use it fairly often. Sour cream, on the other hand, will not keep as long.
Ingredients & Instructions for Chicken Stroganoff in a Crockpot
- 2-3 boneless, skinless chicken thighs or breasts (or an equal amount of beef chunks)
- Melted butter
- Salt & Pepper
- 1 packet or envelope of Italian Dressing Mix (for the chicken version - use onion soup mix for beef)
- Three tablespoons of water
- 1/2 small onion, divided, finely chopped
- 8 oz (approx 226 gms) cream cheese - it's fine to use non-fat
- One can cream of mushroom soup
- 1 small can (4 oz, or 113 gms) mushrooms, or you can add more if you like
- 1/2 cup water (approx 113 grams)
Brush each chicken breast with melted butter and sprinkle lightly with salt and pepper. The seasoning mix can be a bit salty, so keep that in mind. Place chicken in slow cooker and sprinkle with water. Add 1/2 of the chopped onion and the dressing mix. You can leave out the water at this point, and the mixture will create a lot of liquid; I prefer adding water at this stage, though.
Set slow cooker on low and cook for approximately six hours. I've cooked it on high for about half that time, but you will need to watch it toward the end. Boneless chicken cooks much faster than with the bone in.
Slice into one piece of chicken to test if it's cooked. Then drain and save the juices from the slow cooker (or remove the chicken to pull it apart).
Add the cream cheese and cream of mushroom soup to the juices and blend well. If I leave the juices in the slow cooker, I use the immersion blender to get the lumps out. You can also put everything in the blender and mix it well, or use a whisk and thoroughly blend in the lumps.
Pull the chicken apart into bite-sized pieces and return it to the slow cooker and add the liquid mixture. Add the remaining chopped onion and the canned mushrooms. Cook for another 30 minutes or so.
Serve over noodles, rice, or a pasta of your choice.
Makes at least four generous servings.
NOTE: The sauce or gravy will be fairly thick; if you prefer a thinner sauce, add milk toward the end of the preparation, when you blend the mixture. You can also double the recipe if you wish. Experiment with the amount of chicken to get your preferred ratio of sauce to meat.
Watch these four cute guys make stovetop Turkey & Mushroom Stroganoff using leftover cooked turkey
Be sure to add a salad or a green vegetable to round out the meal in terms of nutrition and color. Fresh fruit would work well as a colorful addition to the plate.
Add a tossed green salad with a few bright red tomatoes, or a spinach salad with fresh strawberries or raspberries and sugared walnuts.
Apple wedges with skin left on to add color
Green or red grapes
Since the meal is very hearty, dessert can just be the fresh fruit mentioned above. You won't need anything heavy like cake or a pastry!