This chicken stroganoff recipe consists of diced chicken breasts with spices and cream cheese, all cooked easily in a crock pot. A great variation of the more traditional beef stroganoff!
You might be thinking that diced chicken would dry out over a long period of time, as in a slow cooker, but this recipe proves that’s wrong.
The chicken comes out moist and highly seasoned, ready for the addition of not only cream cheese but cream of chicken soup.
Serve this over hot cooked noodles, white rice or mashed potatoes. You can change it out often, as you will probably be making this at least once a week (noodles are my favorite!).
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For a comforting weeknight dinner make this crock pot chicken Stroganoff recipe. Perfect over a bowl of egg noodles or any type of pasta.
- 4 boneless skinless chicken breasts cut into bite sized cubes
- 2 tablespoons butter or margarine melted
- 1 package .7 ounce Good Seasons Italian dressing mix
- 1 package 8 ounces cream cheese, cut up in pieces
- 1 can 10.75 ounces condensed cream of chicken soup
- Whisk together the melted butter and Italian dressing mix. Coat the chicken pieces with this mixture and put it in a crockpot. Cover the pot and cook on low for about 5 hours.
- When the chicken is tender, add the cream cheese pieces and the cream of chicken soup. Turn the temperature to high and cook for about 30 minutes, or until the cream cheese is melted and blended with the other ingredients.
Food For Thought – Make a Mediterranean Stroganoff by using tomato soup and dried basil, served over angel hair pasta.
There are lots of combinations that would work very well with this basic chicken stroganoff recipe. Experiment with it and make it your own recipe!
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