Tuesday Treats: Crockpot Chicken Stroganoff

Now that the days are getting cooler (and I’m getting busier), I’m rediscovering my cooking BFF–my Crockpot! I tried this out not long ago and it was pretty darn tasty! It made more than enough for Lawyer Guy and me so I froze the half we didn’t eat for another time. It wasn’t bad at all thawed then heated in the microwave.

Crockpot stroganoffCrockpot Chicken Stroganoff


4 or 5 frozen boneless, skinless chicken breasts
1 can cream of mushroom soup
1 4-ounce can of sliced mushrooms
1 8-ounce package of cream cheese
1 container of sour cream (16 ounces)
2 tablespoons chopped garlic
egg noodles
salt and pepper to taste

Spray slow-cooker with non-stick cooking spray. Or use the crockpot liners. Easy cleanup and you can freeze the leftovers in the bag. 🙂
Add frozen chicken breasts to the Crockpot. Mix garlic with cream of mushroom soup and spoon mix on top of chicken.
Cut cream cheese into cubes and add to chicken. Toss in mushrooms.
Add salt and pepper to your liking.
Cook on low for 6-8 hours.
Stir once or twice throughout the day to mix all the ingredients.
About 20 minutes before dinner, prepare the egg noodles.
While the noodles are boiling, add sour cream to the chicken – mix well. Try not to completely break up the chicken while mixing. It’s nice to have some big chunks of chicken in this dish.
Drain noodles and add to chicken, stirring well. Serve and eat.

What’s your favorite cool weather dinner?

About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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2 Responses to Tuesday Treats: Crockpot Chicken Stroganoff

  1. Yummers! My crockpot is defective. I think ‘Low’ actually cooks hotter than ‘High’. One of these days, I’ll kick it out and buy a new one. Until then, though, I like to use it for pot roast, chili, ribs, soup. I did something similar to your recipe using chicken thighs once. It was pretty tasty.

    Favorite cool weather dinner? Chili. Savory and not spicy. With crackers and some shredded cheese, or maybe Fritos. Mmmm.

    • Silver James says:

      When I do chili, it’s always served with Fritos, shredded cheese (Mexican mix and/or sharp cheddar), and fresh onions. MmmMmmm good! I thought about making chili tonight for Game 1 but it’s also $10 Tuesday at Papa Murphy’s so we’re going with fresh pizza instead. Chili later when it gets cooler again. 😀

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