Slow Cooker Chicken Stroganoff (with no canned soup)

Tuesdays and Thursdays are my slow cooker days. These are the days I depend on my favorite small appliance in my house, my slow cooker. If I don’t make a casserole for the first person home to pop in the oven you can bet dinner is cooking in my slow cooker.

My family loves mushrooms. Me, not so much. I made this for a day I knew I would be one of the last people home and everyone before me would have dug out most of the mushrooms. You can still see a few on my plate but I used 8 oz of fresh chopped mushrooms in the dish so it started with plenty. It is just everyone kept eating them.

Verdict:

As I noted before this was a good dish for me to be able to leave cooking. The sauce was creamy and the chicken easily shredded after 8 hours on low. If you prefer your chicken cut rather than shredded cut down on the cooking time and cube the chicken before cooking it. I sometimes prefer cubed chicken to shredded chicken.

Slow Cooker Chicken Stroganoff

Servings: 6-8
Time: 6-8 hours on low to cook chicken 25 minutes to make meal
Difficulty: easy
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Ingredients:

2 lbs chicken breast
8 oz mushrooms, rough chop
1 medium onion, diced
1 (8 oz) block cream cheese, cut into cubes
1 packet ranch dressing mix, dry
3 tablespoons butter
3 tablespoons flour
2 cups half and half (fat-free works fine)
Black pepper, freshly ground, to taste
Egg noodles, if desired for serving

Directions:

Place chicken, mushrooms, and onions in bowl of slow cooker. Top with cream cheese and ranch dressing mix.
In a medium sauce pan over medium heat melt the butter. Once butter is melted sprinkle with the flour. Stir well for 1-2 minutes until thick paste forms and starts to brown slightly.
Add half and half in a slow stream while stirring constantly. Stir for 3-6 minutes until mixture is thick. Pour over chicken.
Cover and cook for 6-8 hours on low. Shred if desired or cubed.
Serve over egg noodles, if desired.