Crockpotchickenstroganoff Recipes

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:

• 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:

• Put frozen chicken in bottom of crock pot.
• Mix soup, sour cream, and onion soup mix.
• Pour over chicken.
• Cook on low for 7 hours (or high for 4 hours).
• Serve over rice or noodles.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Steps:

• In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
• In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
• Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

Steps:

• Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
• Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

Steps:

• Put chicken, margarine and dressing mix in 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 1/2 hour or until heated through and warm.

Steps:

• Place chicken, mushrooms, wine and soup in the crock pot and stir. Cover and cook on high for 3-4 hours (or 7-9 hours on low).
• Half an hour before serving, mix the creme fraiche and flour. Remove the bones now if you did not use boneless thighs.
• Add the creme fraiche and flour mixture to the chicken and gravy and stir until the chicken falls apart into fork-sized pieces.
• Add salt and pepper to taste. Continue to cook for 30 minutes on low.
• Serve chicken and sauce over hot cooked noodles.

Steps:

• Throw it all together and cook for min 4 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.
• Layer onion, minced garlic and mushrooms on top.
• Mix soup, sour cream, onion soup, mix, crushed red pepper, garlic powder and worcestershire together and pour over chicken breasts.
• 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 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 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:

• In a large skillet over medium heat, sauté the onions, mushrooms, garlic, and parsley in 1 tablespoon of the olive oil until onions are translucent. Remove from skillet and set aside.
• Add the chicken and the remaining oil to the skillet. Sauté, stirring frequently, until chicken is done.
• Sprinkle the flour over the chicken and continue cooking, stirring constantly, until flour is browned.
• Add the water, wine, marjoram, salt and pepper. Cook and stir until slightly thickened.
• Reduce heat to low; cover and simmer for about 10 minutes.
• Return the onion and mushroom mixture to the skillet. Stir to combine.
• Let simmer for about 2 more minutes.
• Just before serving stir in the yogurt.
• Serve over egg noodles.

Steps:

• Place chicken in slow cooker sprayed with cooking spray; top with onions. Combine soups, broth, mushrooms and Worcestershire sauce; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours).
• Cook noodles as directed on package, omitting salt; drain. Stir sour cream into chicken mixture; serve over noodles.