Crock Pot Chicken Stroganoff Weight Watchers 4 Points Recipe 415

Steps:

• In med. skillet, heat 2 tsp oil; add chicken.
• Cover over med.-high heat, stirring frequently, until golden brown.
• Remove chicken from skillet; set aside.
• In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.
• In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.
• Stir reserved chicken into broth mixture; simmer 5 minutes.
• Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and pepper.

Steps:

• Put frozen chicken in bottom of crock pot.
• Mix soup, sour cream, onion soup mix, and pour over chicken.
• Cook on low for 7-8 hours.

Steps:

• Place your frozen chicken breasts in a crock pot. In a medium sized bowl, mix the remaining ingredients and pour it over the chicken. Set crock pot on low and cook for 7 hours. Using a fork, shred the chicken in the crock pot and stir. Serve over rice or noodles, but be sure to add wight watcher points if you're tracking them.

Steps:

• Place the frozen chicken in the bottom of a crockpot.
• Mix the other ingredients together in a separate bowl and pour it over the chicken.
• Cover and cook on low for 7 hours.

Steps:

• Place chicken in bottom of crock pot.
• Combine soup, sour cream and onion soup mix and pour over chicken.
• Cook on low for 7 hours.
• Serve over cooked rice or 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:

• Put frozen chicken in pot.
• Mix soups and sour cream and pour over chicken.
• Cover an cook on LOW for 7 hours.
• Cook noodles.
• Serve chicken and sauce over noodles.

Steps:

• 1. In medium skillet, heat 2 tsp. oil; add chicken. Cook over medimum-high heat, stirring frequently, until golden brown. Remove chicken from skillet; set aside. 2. In same skillet, heat remaining 2 tsp. oil; add mushrooms and onions. Cook stirring frequently, until all liquid has evaporated and onions are golden brown. 3. In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently. 4. Stir reserved chicken into broth mixture; simmer 5 minutes. Remove skillet from heat; stir in sour cream, vinegar, mustard and pepper.

Steps:

• Trim fat from steak.
• Slice steak diagonally across grain into 1/4 inch wide strips.
• Place a non-stick skillet over medium high heat until hot.
• Add steak; cook 3 minutes.
• Drain well.
• Place skillet over medium-high heat until hot.
• Return steak to skillet.
• Add mushrooms, onion, and garlic; saute 2 minutes.
• Add beef broth and next 5 ingredients; bring to boil.
• Cover, reduce heat, and simmer 50 minutes or until meat is tender.
• Remove from heat; stir in sour cream.
• Spoon over noodles; sprinkle with parsley.
• Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.