Easy Crock Pot Chicken Stroganoff Recipes

CROCKPOT CHICKEN STROGANOFF

Steps:

• Begin by spraying your crockpot with non-stick spray.
• Next, slice your onion and add it to your crockpot with the chicken.
• Wash and dry your mushrooms. Slice them and then add them to the mixture.
• Next, add the cream of chicken soups, packet of dry onion soup mix, and salt and pepper.
• Cook on low for 6 to 8 hours or on high for 4 hours. Serve over egg noodles.

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.

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.

EASY CROCK POT CHICKEN STROGANOFF

Steps:

• Mix all ingredients together and put into crock pot.
• Cook on low for about 6 hours, or until chicken is tender.
• Serve over hot cooked egg noodles.

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.

EASY SLOW COOKER STROGANOFF

Steps:

• Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
• Cook for 8 hours on Low.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Serve beef tips and sauce over cooked egg noodles.

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.

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.