This Crockpot Chicken Stroganoff is the perfect, easy weeknight meal.  Italian dressing seasoning adds plenty of flavor to this creamy, chicken mixture that gets served over a bed of egg noodles or rice.

I love to make crockpot recipes during the week or for easy entertaining.  Who wants to spend all their time cooking when people are over?  I want to have fun too dammit!  That’s why I love a good Sangria or bucket of Whiskey Sour Slushes to get things started.  This stroganoff is packed with plenty of flavor and has the perfect, creamy texture that doesn’t taste like it was made in a crockpot.  A nice salad is the only side item that is really needed for this hearty meal.

The only prep that is needed for this recipe is cutting up the mushrooms.  I use crimini mushrooms and slice them pretty thinly.  Spray the bottom and sides of the crockpot with nonstick cooking spray before layering.  The bottom layer consists of  cubed butter and mushrooms.

Top the mushrooms with chicken breasts.  I use 4 or 5 small chicken breasts or about 1 lb.  Ensure that you season the chicken breasts with salt and pepper.

The chicken gets topped with the cream of mushroom, cream cheese, sour cream and Italian dressing seasoning.  Cover and cook on low heat for around 6 hours or on high for around 4 hours.  Cooking times may vary based on your crockpot.  Ensure the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).  For best results, stir around every 2 hours to avoid the sauce burning.

Alternatively, you can lighten things up by using reduced fat sour cream and cream cheese.  I also, like to serve it with whole wheat egg noodles or zoodles.  Crockpot Chicken Stroganoff makes great leftovers as well.  Unfortunately, my brother/food bandit confiscates any remnants found in the fridge upon placement.

 

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