This was last week’s new recipe and it turned out great and I’m so happy to have yet another Dump & Ditch option.
Chicken Stroganoff – Slow Cooker
Makes 6 servings
2 pounds skinless, boneless chicken breast halves and/or thighs (2 bags Tyson Diced Roasted Chicken)
1 cup chopped onion (couple tbsp of dried minced here)
2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream
Freshly ground black pepper
1 Cut chicken into 1-inch pieces (as I bought it precooked and diced this part got skipped! Yay!). In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water (I just poured it all in the slow cooker and stirred it together). Pour over chicken and onion.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3 Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.
Now…here I must admit that it did get overcooked. Unfortunately, that means that it was a little thick but it was still quite good! I’m looking forward to making this one again.
I hope that you try this twist on an old favorite. It’s worth it!