Crock-Pot Chicken Stroganoff

It is time for crock-pot Sunday! Sunday is my day to find time to relax, be with family and to go outside during this wonderful Spring weather! The last thing I want to do is spend hours in the kitchen cooking a meal. I had all winter to do that! So I made Chicken Stroganoff for dinner. This recipe requires only 4 ingredients and I cooked the mixture on high for 4 hours and ta-da, dinner was served. I opted to serve this with instant white rice, instead of noodles. I was stuffed after one serving, but this tasted so good, I had to eat seconds. This is a very delicious, cheap, easy meal that will have everyone smiling with full bellies!

All you need are frozen chicken breasts, 1 can of fat-free cream of mushroom soup, 16oz of fat free sour cream and 1 envelope of dry onion soup mix

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. I stirred the mixture about halfway through.

What You Need:

  • 1 lb frozen boneless skinless chicken breast
  • 1 (10 1/2 ounce) can fat-free cream of mushroom soup
  • 16 ounces fat free sour cream
  • 1 (1 1/4 ounce) envelope dry onion soup mix

How To Make It:

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


99 comments on “Crock-Pot Chicken Stroganoff

  1. I loved it; had a couple servings when we first ate it and then another serving each day for 4 days afterward after lifting weights. Great and simple recipe.

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    1. If you are using fresh chicken, cook on low 6 hours, and high to 3 1/2 hours. If you are able to, keep an eye on it every couple hours.
      Hope this helps!

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