Easy Crock Pot Chicken Stroganoff Recipes

Steps:

• Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker., Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.

Steps:

• Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
• When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
• Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

Steps:

• Mix all ingredients together and put into crock pot.
• Cook on low for about 6 hours, or until chicken is tender.
• Serve over hot cooked egg noodles.

Steps:

• Place frozen chicken breasts on the bottom of the crock pot.
• Mix the other ingredients together and pour over chicken breats.
• Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center.
• Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch.
• Serve over rice or noodles.

Steps:

• Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips.
• Cook for 8 hours on Low.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Serve beef tips and sauce over cooked egg noodles.

Steps:

• Place chicken breasts in slow cooker; sprinkle with salt and pepper.
• In 1-quart saucepan, melt butter over medium heat. Beat in flour with whisk. Cook 1 minute, beating constantly. Beat in chicken broth, milk and Worcestershire sauce. Continue cooking about 3 minutes or until mixture is thickened. Pour mixture over chicken. Cover and cook on High heat setting 2 hours or Low heat setting 4 hours or until chicken is tender and cooked through.
• Shred chicken; stir in sour cream. Cover and cook on High heat setting 10 minutes.
• Meanwhile, heat olive oil in 6-inch skillet over medium heat. Stir in mushrooms and onions; cook about 10 minutes or until fork-tender. Stir mushrooms and onions into chicken mixture; serve over cooked egg noodles.
• Sprinkle with parsley just before serving.