Slow Cooker Chicken Stroganoff Recipes

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:

• Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker, combine the chicken pieces, lemon pepper seasoning, mushrooms, bullion cube, bay leaf, garlic cloves, and onion. In a medium bowl, stir together the soup, Worcestershire, and water. Pour over chicken and onions.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
• Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with chopped green onions.

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:

• 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:

• Cut chicken breasts into cubes or strips and brown lightly in a little olive oil.
• Add the peppers and mushrooms and continue cooking for a few minutes
• Pour in the wine and chicken stock and simmer gently until the chicken is cooked.
• Remove from the heat. Add the sour cream, tomato puree, Worcester sauce, lemon juice, mustard and parsley. Reheat gently.
• Mix the cornflour with a little water. Add to the pan and bring to the boil. Season with salt and pepper. Serve with rice or pasta.

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.

Steps:

• Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
• Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
• About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

Steps:

• Put chicken, soup, dressing mix in slow cooker.
• Cook on low 5-6 hours or until meat is soft.
• Prepare noodles.
• While noodles are boiling, stir sour cream into chicken.
• Stir in mushrooms.
• Drain noodles.
• Mix noodles gently in with chicken mixture.

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:

• Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.