Back at the start of 2016, I resolved to share more main dishes this year here on The Kitchen is My Playground.
See, in perusing through my site's Recipe Index, I realized ... in proportion to appetizers, side dishes, and desserts ... I haven't actually shared many of the main dishes I make.
So I've been working on changing that, with dishes like our family-favorite Chicken Parmesan Meatloaf, Stovetop Pork Roast, and Shrimp & Pesto Pizza with Sun-Dried Tomatoes.
And today? I'm sharing this fabulously easy-and-creamy Slow Cooker Chicken Stroganoff.
With a few simple ingredients and a few hours in the crockpot, this delicious dish is ready for your family to enjoy!
Now, as for this Slow Cooker Chicken Stroganoff ... it truly couldn't be any easier to make.
Simply lay boneless, skinless chicken breasts or thighs ... or a combination of both ... in the bottom of a slow cooker. Chicken thighs bring a rich depth of flavor to the stroganoff, so I do suggest using thighs or a combination of both thighs and breasts.
Top the chicken with sliced baby portobello mushrooms and onion. Then whip up a quick mixture of condensed French onion soup and sherry to pour in as the beginning of the creamy sauce.
Chicken thighs bring a rich depth of flavor to the stroganoff, so I do suggest using thighs or a combination of both thighs and breasts.
After cooking until the chicken is fork-tender, thicken the liquid with a mixture of flour and butter.
Then stir in stroganoff's signature sour cream to make the sauce extra creamy, and voila! ... There you have creamy-and-delicious Slow Cooker Chicken Stroganoff the whole family will enjoy.
See? Super easy.
And who knows? This may just become your new weeknight favorite!
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Slow Cooker Chicken Stroganoff
Ingredients
2 1/2 lbs. boneless, skinless chicken breasts or thighs {or a combination of both}
16 oz. baby portobello mushrooms, sliced
1 large onion, halved and cut into slivers
1 (10 1/2 oz.) can condensed French onion soup
1/3 c. dry sherry
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. salt
1/3 c. all-purpose flour
3 T. butter, softened
1 c. sour cream
16 oz. baby portobello mushrooms, sliced
1 large onion, halved and cut into slivers
1 (10 1/2 oz.) can condensed French onion soup
1/3 c. dry sherry
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. salt
1/3 c. all-purpose flour
3 T. butter, softened
1 c. sour cream
Directions
Place chicken in the bottom of a slow cooker; place mushrooms and onions evenly on top of chicken. Stir together French onion soup, sherry, thyme, salt, and pepper. Pour over chicken and vegetables. Cover and cook on LOW for 5 to 6 hours or until chicken is fork-tender.
Stir together flour and softened butter until smooth. With a fork, stir and whisk into slow cooker cooking liquid, taking care to not shred the chicken. Cover and continue cooking for 15 minutes until liquid thickens.
Stir in sour cream. Cover and cook until heated through, about 10 to 15 minutes more.
Serve over cooked egg noodles.
Enjoy!
Source link from : https://www.thekitchenismyplayground.com/2016/03/slow-cooker-chicken-strogranoff.html
Place chicken in the bottom of a slow cooker; place mushrooms and onions evenly on top of chicken. Stir together French onion soup, sherry, thyme, salt, and pepper. Pour over chicken and vegetables. Cover and cook on LOW for 5 to 6 hours or until chicken is fork-tender.
Stir together flour and softened butter until smooth. With a fork, stir and whisk into slow cooker cooking liquid, taking care to not shred the chicken. Cover and continue cooking for 15 minutes until liquid thickens.
Stir in sour cream. Cover and cook until heated through, about 10 to 15 minutes more.
Serve over cooked egg noodles.
Enjoy!
Source link from : https://www.thekitchenismyplayground.com/2016/03/slow-cooker-chicken-strogranoff.html
