Slow-Cooker Chicken Stroganoff
Total TimePrep: 15 min. Cook: 4-1/2 hours
Very easy to prepare! I used button mushroom because that is what I had on hand. I also added fresh spinach, to mix in a little more vegetables in pour lives. It was very good and reheats well for leftovers.
This recipe is excellent. Love the portobello mushrooms, a nice change! I will make it again. For those of you who say that canned soup is "cheating", isn't buying a bag of flour "cheating" because you didn't grind/make it yourself. Condensed soup was invented in 1897 so has been around a lot longer than we have.
Very easy to make and customize to individual tastes with different herbs if you only have plain cream of chicken soup. My family really appreciates this meal after a busy day! @Dave -using canned soups is not "cheating". When someone has the time and desire to make a gourmet or homestyle dish from scratch; that is always wonderful. When canned soup is utilized in order to have a hearty, simple, and economical meal on the table for a hungry family, it is a blessing. I'm guessing, however, that you didn't even bother making this recipe. Your loss. Thank you for submitting this recipe, Jason!
Amazing, easy, delicious. Enough said. Husband loved it!!!
This was easy and tasty for a weeknight meal. My family loved it. I just used the regular cream of chicken soup as that's what I had on hand. This recipe is a keeper! Loved it. Thanks for sharing!
Using canned soups is cheating.
This is a great way to use up leftover Thanksgiving turkey. I threw everything in the crock pot (except the sour cream) early this morning, and then left for shopping. When I returned home, all I had to do was stir in the sour cream and cook the noodles. Simple and Delicious.
This was a great meal for a chilly autumn evening. It was easy to follow, and quite tasty too! Instead of boneless skinless chicken breast I used bone-in skinless chicken thighs. It turned out just fine. I served it over egg noodles and it was perfect, not too heavy and not too light.
This dish was specracular! I used chicken breast cut into big pieces and only cooked on high for 2 hours (i have a fear of dried out chicken). Then i added the sliced portabellos (next time I'll double that. Cooked 1 more hour, then added the sour cream ( only 8 oz.) Oh! instead of the herbed cream of chicken soup, i used the regular cream of chicken and a couple of tablespoons of "Better Than Boullion" chicken paste. Go with the reduced sodium one because it is very salty. And i added a couple of handfuls of fresh spinach. It was GREAT!!!!!!