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Easy slow cooker chicken stroganoff -- NO cream of soups!

Crockpot Chicken Stroganoff (NO cream of soups)

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6
Author Chelsea

Ingredients

  • 1 & 1/2 pounds (1 pound, 8 ounces) boneless skinless chicken breasts
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 1/2 cup milk I used 1%
  • 1/4 teaspoon pepper
  • 2 tablespoons and 1/4 Italian dressing/seasoning mix
  • 4 ounces cream cheese I used full-fat, at room temperature
  • 1/2 cup sour cream I used reduced-fat
  • Salt + peper to taste
  • 1 package medium egg noodles for serving
  • Optional: mushrooms, yellow onion, fresh parsley

Instructions

  1. Spray a large slow cooker with nonstick spray. I used a 6 quart crockpot for this recipe.
  2. Remove fat from the chicken breasts and cut into large chunks. Place in the crockpot.
  3. In a small pot over medium heat, add in the butter. Melt the butter and then briskly whisk in the flour until a thick paste forms. Continue to stir for about a minute.
  4. Slowly stir in the chicken broth whisking constantly until smooth. Then whisk in the milk stirring constantly. Reduce the heat and allow to simmer and thicken.
  5. Stir in the pepper and Italian seasoning mix PLUS any other seasonings desired (some garlic or onion powder, dried parsley, dried thyme, etc. I personally just use the seasoning packet and love it, but add what you love!)
  6. Pour the thickened mixture in with the chicken and stir everything together.
  7. Cover and cook on low for 4-7 hours or until the chicken easily shreds. (mine takes about 5 and 1/2 hours)
  8. Shred the chicken and stir everything together.
  9. Cube the cream cheese and add to the slow cooker. Allow the cream cheese to melt over the chicken. Stir until completely combined.
  10. Stir in the sour cream. Add salt and pepper to taste. Increase any spices to personal preference.
  11. Garnish with chopped fresh parsley or a sprinkle of Italian seasoning.
  12. Serve over cooked egg noodles.
  13. If desired, saute some mushrooms (I didn't like them added in the slow cooker - they got mushy) in some olive oil in a small skillet and stir into the mixture. Onions could be added here too :)