Crockpot Chicken Stroganoff Recipes

CROCK POT CHICKEN STROGANOFF

Steps:

• Place frozen chicken breasts on the bottom of the crock pot.
• Mix the other ingredients together and pour over chicken breats.
• Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
• Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
• Serve over rice or noodles.

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.

CROCK POT CHICKEN STROGANOFF RECIPE

Steps:

• Lightly grease a 6-quart crock pot with cooking spray.
• Combine onions, garlic, mushrooms, and cubed chicken in the crock pot and season with salt and pepper; mix and set aside.
• In a mixing bowl, whisk to combine chicken broth, Worcestershire sauce, dijon mustard, wine and flour; whisk until thoroughly incorporated.
• Pour broth mixture over chicken in the crock pot and stir to combine.
• Add bay leaf and cover with a lid.
• Cook on LOW for 4 to 4-1/2 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 30 minutes, or until noodles are thoroughly cooked.
• If cooking on HIGH, cook for 2-1/2 to 3 hours, or until chicken is cooked through; stir in egg noodles and continue to cook for 20 to 25 minutes, or until noodles are thoroughly cooked.
• Remove bay leaf and stir in yogurt.
• Garnish with fresh parsley.
• Serve immediately.

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:

• 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.

CHICKEN STROGANOFF

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

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.

CHICKEN STROGANOFF - CROCK POT

Steps:

• Put frozen chicken in bottom of crock pot.
• Mix soup, sour cream, and onion soup mix.
• Pour over chicken.
• Cook on low for 7 hours (or high for 4 hours).
• Serve over rice or noodles.

SLOW-COOKER CHICKEN STROGANOFF

Steps:

• Place chicken breasts in slow cooker; sprinkle with salt and pepper.
• In 1-quart saucepan, melt butter over medium heat. Beat in flour with whisk. Cook 1 minute, beating constantly. Beat in chicken broth, milk and Worcestershire sauce. Continue cooking about 3 minutes or until mixture is thickened. Pour mixture over chicken. Cover and cook on High heat setting 2 hours or Low heat setting 4 hours or until chicken is tender and cooked through.
• Shred chicken; stir in sour cream. Cover and cook on High heat setting 10 minutes.
• Meanwhile, heat olive oil in 6-inch skillet over medium heat. Stir in mushrooms and onions; cook about 10 minutes or until fork-tender. Stir mushrooms and onions into chicken mixture; serve over cooked egg noodles.
• Sprinkle with parsley just before serving.