Wednesday, February 26, 2014

Crock Pot Chicken Strogonoff

Chicken Strogonoff

INGREDIENTS:
  • 4 or 5 frozen chicken breasts
  • 1 can cream of mushroom soup
  • 1 package of cream cheese
  • 1 container of sour cream (16 ounces)
  • Egg Noodles
  • Salt and pepper to taste
Spray slow-cooker with non-stick cooking spray. Add frozen chicken breasts and top with cream of mushroom soup. Cut cream cheese into cubes and add to chicken. Add salt and pepper to your family’s taste preference. Cook on low for 6-8 hours.

I stirred it a few times during the day just to mix up all of the ingredients.  At first it didn't look like the cream cheese was melting -- it looked clumpy! But it eventually thinned out and the clumps disappeared.

About half an hour before we were ready to eat I cooked the egg noodles.  While the noodles are cooking add the sour cream to the chicken and mix things up good! I cut up the chicken into chunks.  Drain the noodles and then add them into the mixture. Let the noodles stay in for about 5 minutes (or less) and then serve!!

**** During the last half hour I also added canned green beans into the crock pot --- was trying to hide veggies from my son but, it didn't work! Corn would have been pretty good in there too.
**** Next time we make this I would add some chopped onions and maybe even some garlic.  The meal turned out good, but it just needed some more flavor!! It was a little on the bland side.

Original Recipe is from:
http://coersfamily.com/2013/03/26/chicken-strogonoff-in-the-crock-pot/

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