Crock pots tend to make preparing dinner easy. Well, this crock pot recipe makes it even easier. There is no need to remember to defrost the chicken, or even let the cream cheese come to room temperature. All you have to do is spray the crock pot and add in the ingredients and let the crock pot do all the work. You do have to stir it once during the cook time and cook some egg noodles, but nothing hard or difficult to create a delicious meal.
Crock Pot Chicken Stroganoff
Ingredients:
- 4 frozen boneless skinless chicken breasts
- 10.5 ounce can cream of mushroom soup
- 8 ounce package reduced fat cream cheese
- 12 ounces low fat sour cream
- 16 ounces wide egg noodles
- black pepper, to taste
- Spray a crock pot with cooking spray.
- Add in frozen chicken breasts and top with cream of mushroom soup.
- Cut the cream cheese into cubes and add to the crock pot. Season with black pepper to taste.
- Cook on low for 6-8 hours, stirring once, about halfway through the cooking time.
- 20 minutes before serving cook noodles according to package directions and drain.
- While noodles are cooking add sour cream to the crock pot and stir to mix, breaking up the chicken.
- When noodles are done add them to the crock pot and stir to mix.
Notes:
I used my homemade cream of mushroom soup to help reduce the amount of sodium in this dish.
Serves: 8
Calories: 415
Total Fat: 10.7g
Saturated: 5g
Polyunsaturated: 0.5g
Monounsaturated: 0.2g
Trans: 0g
Cholesterol: 137mg
Sodium: 450.4mg
Potassium: 304.9mg
Total Carbs: 40.3g
Dietary Fiber: 1.9g
Sugars: 1.6g
Protein: 37.7g
Vitamin A: 0%
Vitamin C: 2%
Calcium: 2.2%
Iron: 12%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Coers Family.com.
