Taste Tested Tuesday: Slow Cooker Chicken StroganoffPosted by Andrea
One of my most treasured kitchen items is my Crock Pot (also known as a slower cooker) and once fall hits, I use it quite often. I love the convenience of tossing a few items into it, setting the timer, going along my merry way, and returning hours later to find a great homemade meal.
If you are planning to give your slow cooker a workout (and I HIGHLY recommend doing so) I’ve found it’s helpful to keep several items stocked in your pantry as many slow cooker recipes call for their use: condensed cream soups (celery, mushroom, chicken), tomato soup, canned/crushed tomatoes, beef and chicken broth, Worcestershire sauce, onion soup mix, chili sauce, Italian salad dressing (liquid as well as dry packets), barbecue sauce, soda (ginger ale, cola, lemon lime), and cranberry sauce. Also, make clean up easy by lining your slow cooker with a Slow Cooker Liner. They are made by Reynolds and can be found in the paper and plastic aisle of the supermarket.
Today’s recipe is one we recently tried and loved. I shared the recipe with my friend Monica and she said her family enjoyed it as well. The recipe yields a good amount of food and has a flavorful sauce that is good with pasta. As always, adjust the ingredients to your family’s liking and feel free to use low fat/low sodium ingredients. You won’t be able to tell the difference.
Slow Cooker Chicken Stroganoff:
4 skinless, boneless chicken breast halves, cubed
1 tablespoon butter
1/4 cup white wine
1/2 cup chicken broth
1 package Italian style salad dressing mix
1 package cream cheese (8 oz)
1 can condensed cream of chicken soup (10.75 ounce)
Place chicken, butter, dressing mix, white wine, and chicken broth into the slow cooker. Mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another half hour or until heated through and warm.
My modifications: I thought a whole block of cream cheese would make the recipe too rich so I used half a block and was pleased. I found 5-6 hours was too long a cooking time and the chicken was a bit dry. Next time, I’ll shorten the cooking time to about 4 hours. Before serving, I sprinkled the pot with some black pepper and stirred it well. I served the chicken over bowtie pasta. Consider adding a can of mushrooms as well for a true stroganoff feel.
Photo: Courtesy of rwc2austin (flickr)