Slow Cooker Chicken Stroganoff Pot Pie Recipes

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SLOW COOKER CHICKEN STROGANOFF



Slow Cooker Chicken Stroganoff image

Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms, quartered
6 boneless, skinless chicken thighs (about 1 3/4 pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving

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



Slow Cooker Chicken Stroganoff image

Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired.

Provided by JUDI ANN

Categories     Main Dish Recipes     Pasta     Chicken

Time 5h10m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves - cubed
⅛ cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

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.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 9.5 g, Cholesterol 136.1 mg, Fat 31 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1602.8 mg, Sugar 3.1 g

SLOW-COOKER CHICKEN STROGANOFF POT PIE



Slow-Cooker Chicken Stroganoff Pot Pie image

Slow cooking is cool cooking, winter or summer! Enjoy this comforting chicken and vegetables dish with its tasty topping. Yum!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 4

Number Of Ingredients 11

1 envelope (0.87 to 1.2 ounces) chicken gravy mix
1 can (10 1/2 ounces) condensed chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 bag (1 pound) frozen stew vegetables, thawed and drained
1 jar (4 ounces) sliced mushrooms, drained
1 cup frozen green peas, thawed and drained
1/2 cup sour cream
1 tablespoon Gold Medal™ all-purpose flour
1 1/2 cups Original Bisquick™ mix
4 medium green onions, chopped (1/4 cup)
1/2 cup milk

Steps:

  • Mix gravy mix and broth in 3 1/2- to 6-quart slow cooker until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting about 4 hours or until chicken is tender.
  • Stir in peas. Mix sour cream and flour; stir into chicken mixture. Cover and cook on high heat setting 20 minutes.
  • Stir together Bisquick mix and onions in small bowl; stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean. Serve immediately. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 90 mg, Fiber 7 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1720 mg

SLOW COOKER CHICKEN POT PIE



Slow Cooker Chicken Pot Pie image

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

Provided by Beverly Buonaugurio

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 13

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 yellow onion, chopped
1 cup chicken stock
¼ cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1 ½ cups frozen peas
1 ½ cups frozen corn

Steps:

  • Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
  • Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
  • Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g

SLOW-COOKER CHICKEN STROGANOFF



Slow-Cooker Chicken Stroganoff image

This recipe is creamy, warm, satisfying, fairly inexpensive and needs just a few ingredients! Who could ask for more on a cool autumn evening? I will admit, though, that I have been known to make it during the summer, too. -Jason Kretzer, Grants Pass, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 8 servings.

Number Of Ingredients 9

3 pounds boneless skinless chicken thighs, cut into 1-in. pieces
2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted
1/2 cup dry white wine or chicken broth
1/2 pound sliced baby portobello mushrooms
2 cups sour cream
3/4 teaspoon salt
Hot cooked egg noodles
Pepper
Chopped fresh parsley, optional

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.

Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 877mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

SLOW-COOKER CHICKEN STROGANOFF



Slow-Cooker Chicken Stroganoff image

This creamy comforting chicken dish is made easy in the slow cooker.

Provided by Karly Campbell

Categories     Entree

Time 2h20m

Yield 4

Number Of Ingredients 14

1 lb boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced onions
12 oz uncooked egg noodles, cooked as directed on package
Chopped parsley, if desired

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.

Nutrition Facts : Calories 650, Carbohydrate 64 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 1/2 g

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