This weekend we visited a local apple orchard with my sister’s family. Our young boys had a blast trying the hay bale maze, tractor ride, and just running around in general. Lately Tate has loved to “help” Carson walk by holding his hand during our outings. I know I am biased, but it is the cutest thing ever.
The rest of my weekend was spent pulling out my fall decorations and getting them all in place. It doesn’t sound like that would take all weekend, does it? Well a little decorating turned into a massive organizing session. Our “junk” draw was a little out of control, I found overflowing loose change, 12 sharpies, receipts from over a year ago and vitamins I didn’t even recognize and had expired over 2 years ago. Yeah, it was bad. But now it is all cleared out and everything in the drawer has a purpose and has a spot. Ahh, don’t you love that feeling of organization? I’ve opened that drawer every day this week, for the sole purpose of admiring how wonderful it looks and to make sure my husband is putting everything back in the right place. OK, I’ll dial the anal-retentive back a few notches.
By Sunday night our house was decorated for fall and nicely organized, that is when I declared it would officially be slow cooker season. Don’t get me wrong, I’m not saying it isn’t ok to pull out the slow cooker in the summer months. But the idea of warm food cooking in my house all day is so much more appealing in the fall and winter.
This Slow Cooker Chicken Stroganoff dish will satisfy your fall comfort food craving, and the bonus is that it’s so easy to make! Only FIVE ingredients!
Start by cutting 4 chicken breasts into 1-inch pieces. Add the chicken to your slow cooker. Next you need 2 tablespoons of butter, I usually slice the butter up into 4-6 chucks so that it is more evenly distributed within the chicken. Throw the butter on top of the chicken. Sprinkle in a 0.7 oz packet of Italian salad dressing (powder mix). Stir the chicken, butter, and seasoning around in the slow cooker to mix it together.
Cook the chicken on low for 5-6 hours.
It might seem odd to let just the chicken and butter cook all day without any other liquid. But I promise this isn’t a typo. When the chicken is done cooking there is plenty of liquid (see photo above). In fact, you might question if you should drain the liquid…don’t do it! Then you will lose the buttery, flavorful juice.
Take an 8 oz. package of cream cheese and cut it into cubes. The reason for cutting it up is so that it will melt easier in the slow cooker.
Next add the 8 oz. of cream cheese and one can of low-sodium cream of chicken soup. The first time I made this recipe I thought it was a little too salty, so the low-sodium soup really helps.
Turn the slow cooker to high for 30 minutes. Meanwhile you can start on the egg noodles or rice, this stroganoff is delicious served over either!
Servings |
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- 4 chicken breasts cubed
- 2 tablespoons butter
- 1 (0.7 oz.) Italian salad dressing (dry powder packet)
- 8 oz Neufchatel Cream Cheese
- 1 (10 oz.) can Cream of Chicken Soup
Ingredients
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- Place chicken, butter, and salad dressing packet into the slow cooker. Stir together.
- Cook on LOW for 5-6 hours.
- Add cream cheese and soup. Stir together.
- Cook on HIGH for 30 minutes or until cream cheese is melted and warm. Serve over egg noodles or rice.