Thursday, November 11, 2010

Chicken Stroganoff in a Crock Pot!

I love my crock pot!!!! And this recipe is soooo easy. And soooo yummy. Plus, there was enough left over to freeze for another meal.

3 - 4 skinless, boneless chicken breasts - cubed

1/8 cup margarine or butter

1 (.7 ounce) package dry Italian salad dressing mix

  • 8 ounces cream cheese

  • 1 (10.75 ounce) can condensed cream of chicken soup

  1. Put chicken, margarine and dressing mix in crock pot; mix together and cook on low for 5 to 6 hours.
  2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until hot.
  3. Serve over rice or egg noodles.


  1. That sounds amazing. I love recipes with very few ingredients like that. I can't wait to try it. It sounds, dare I say it, idiot proof! Of course, now that I say that, I will probably screw it up.

  2. So, I'm making this today, and I've already put the chicken, butter, and italian dressing powder in the crock pot & turned it on. I assumed I was supposed to melt the butter first, right? No other liquid goes in for the first 5-6 hours? I'm nervous-- it seems like the chicken is going to dry out! I'm tempted to put the cream of chicken soup in now, but I don't want to ruin it.

  3. No, just the butter will be good. Trust me . . . :)

  4. I made this today and it was awesome!!!! My kids gobbled it up....and they NEVER do that with a new dish! :)

    by the way, I didn't read the comments until just now, but I was having the exact same dilemma that Erin did--wondering about if more liquid was needed initially! I just went with the directions (thanks Jos!) though and it turned out perfect.
    This will be a staple in our house now!