I modified this from a recipe for Creamy Cooker Chicken from the Fix-it And Forget-it Cookbook. My mom gave me the recipe after she had good luck with it.
Now that it’s fall, I’d like to do slow cooker meals two or three times a week. It’s nice to get some prep and cleanup done in the morning so I don’t have to quit working quite so early.
You’d think that cooking sour cream so long would make it curdle… and it does, a little. But when you shred up the chicken at the end and stir it all up, it comes together into a nice creamy sauce. It reminded me a lot of Beef Stroganoff, which was one of my favorite meals growing up.
Slow Cooker Chicken Stroganoff
Serves 4
- 1 envelope dry onion soup mix
- 1 (16 oz.) tub sour cream
- 1 (10 3/4 oz.) can cream of mushroom soup — I used cream of mushroom with roasted garlic
- 4 boneless skinless chicken breast halves
Mix first three ingredients together in slow cooker insert. Add chicken breast halves and cover with sauce. Cook on low for about six hours, or until chicken is cooked through. Shred chicken with two forks right in the sauce. Season with salt and pepper and serve over buttered noodles.
2 Comments
This sounds sooo good especially with the storm blowing in right now.
When I first read , “mix first three ingrediants together in slow cooker insert” I chuckled. Of course it’s in the insert. But then I considered the alternatives: emails from folks who ruined both their slow cooker and their meal.
I didn’t know how to express it; it does sound kind of weird! Will have to look at other slow cooker recipes and see what they say. Maybe just “mix in slow cooker” is fine.