Do you want a delicious meal that is a snap to make and has even kids asking for more even after all the leftovers are gone? Then you don’t want to miss this Slow Cooker Chicken Stroganoff submitted by one of our Crock Posse members!
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Aunt Lou here.
When we received an email with this recipe from Debbie H. from the Crock Posse (our YouTube community), I couldn’t wait to try it! My kids constantly have new recipes put before them. Sometimes they are excited to try it, sometimes they aren’t. Well, when they smelled this Slow Cooker Chicken Stroganoff, they were not happy that Mommy had to take pictures before we could eat. And Ryder was requesting it for dinner days after the leftovers were long gone! My guess, you and yours are gonna love this one! Thanks for the recipe Debbie!
Slow Cooker Chicken Stroganoff
Note: Scroll to the bottom for the printable recipe.
Ingredients for Slow Cooker Chicken Stroganoff
- 4 skinless, boneless chicken breast, cubed
- 1/8 cup margarine
- .7 oz pkg. Italian style salad dressing mix
- 8 oz. pkg. cream cheese
- 10.75 oz can condensed cream of chicken soup
- egg noodles, prepared
How to Make Chicken Stroganoff in a Slow Cooker
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Mix together your chicken, margarine and dressing mix in a 4-quart slow cooker
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Cover and cook on low 5 to 6 hours, til chicken is done
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Add cream cheese and soup and stir
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Cook on high for an additional 1/2 hour or until heated through and warm
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Mix in your cooked egg noodles and serve.
Slow Cooker Chicken Stroganoff Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Slow Cooker Chicken Stroganoff
Slow Cooker Chicken Stroganoff
Ingredients
- 4 skinless boneless chicken breast , cubed
- 1/8 cup margarine
- 0.7 oz pkg Italian style salad dressing mix
- 8 oz. pkg cream cheese
- 10.75 oz can condensed cream of chicken soup
- egg noodles prepared
Instructions
- Mix together your chicken, margarine and dressing mix in a 4-quart slow cooker
- Cover and cook on low 5 to 6 hours, til chicken is done
- Add cream cheese and soup and stir
- Cook on high for an additional 1/2 hour or until heated through and warm
- Mix in your cooked egg noodles and serve.
Notes
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Can this recipe be doubled
Hi Irene!
I haven’t tried doubling this recipe, but if I did, I would put it in a 6 or 8 quart slow cooker. If you give it a try, let me know how it goes!
Aunt Lou
If you don’t have a 4qt crock pot can you use a 6qt pot? Why do you have to use a certain size pot?
Hi Katier!
You can either use your 6-quart and reduce your cooking time or use an oven safe bowl (http://amzn.to/2nr6vAR) inside your 6-quart crock pot.
We recommend crock pot sizes to help you guys out. When we suggest a cooking time, it is for the size of crock that we have tried the recipe out in. If you use a larger or smaller crock pot, it will effect your cooking time.
Hope that helps. Enjoy!
Aunt Lou
Hi there! I don’t have a 4-quart slow cooker, just a 6-quart. I am looking forward to trying the chicken stroganoff, and am wondering what changes to make to accommodate the larger pot.
I truly enjoy receiving all of your wonderful recipes!
Hi Stella!
Thank you so much! We love hearing sweet words from our readers!
You can either reduce cooking time or use an oven safe bowl (referral link: http://amzn.to/2nr6vAR) inside your larger crock with a little water in the crock around the bowl.
Aunt Lou