Slow Cooker Chicken Stroganoff Food

SLOW-COOKER BEEF STROGANOFF

Steps:

• Place meat, mushrooms, onions and garlic in Slow Cooker. Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
• Mix flour, sour cream and mustard until blended. Add to ingredients in Slow Cooker; mix well. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
• Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

SLOW-COOKER CHICKEN STROGANOFF

Steps:

• Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker., Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

Steps:

• Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
• Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

SLOW-COOKER CHICKEN STROGANOFF

Steps:

• Place chicken breasts in slow cooker; sprinkle with salt and pepper.
• In 1-quart saucepan, melt butter over medium heat. Beat in flour with whisk. Cook 1 minute, beating constantly. Beat in chicken broth, milk and Worcestershire sauce. Continue cooking about 3 minutes or until mixture is thickened. Pour mixture over chicken. Cover and cook on High heat setting 2 hours or Low heat setting 4 hours or until chicken is tender and cooked through.
• Shred chicken; stir in sour cream. Cover and cook on High heat setting 10 minutes.
• Meanwhile, heat olive oil in 6-inch skillet over medium heat. Stir in mushrooms and onions; cook about 10 minutes or until fork-tender. Stir mushrooms and onions into chicken mixture; serve over cooked egg noodles.
• Sprinkle with parsley just before serving.

SLOW COOKER BEEF STROGANOFF

Steps:

• Turn on the slow cooker. Season the beef. Heat the oil in a wide frying pan and add the beef in batches so as not to overcrowd the pan. Cook over a high heat until deep brown, then transfer to the slow cooker. Add the onion and garlic to the pan and cook for a few mins until soft, adding more oil, if needed. Add a splash of water and scrape any bits from the bottom of the pan. Tip everything into the slow cooker.
• Add the stock to the beef, then the mustard and season. Add enough water to just cover the beef, put the lid on and cook on Low for 6-8 hrs or High for 5-6 hrs.
• About 30 mins before serving, melt the butter in a frying pan and cook the mushrooms until soft and caramelised. Tip into the slow cooker. Mix the cornflour with a little liquid from the stroganoff in the frying pan until smooth, then add about 100ml more and bring to a simmer. Once thickened, pour into the slow cooker with the sour cream. Turn to High (if not already) and cook for another 20 mins. Stir through the parsley. Serve with tagliatelle or mash, sprinkled with paprika.

SLOW-COOKED STROGANOFF

Steps:

• Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Put chicken, soup, dressing mix in slow cooker.
• Cook on low 5-6 hours or until meat is soft.
• Prepare noodles.
• While noodles are boiling, stir sour cream into chicken.
• Stir in mushrooms.
• Drain noodles.
• Mix noodles gently in with chicken mixture.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken thighs on the bottom of the slow cooker in an even layer.
• Sprinkle mushrooms on top of chicken.
• Mix together softened cream cheese, cream of chicken soup and dry onion soup mix until well combined.
• Spread mixture on top of chicken and mushrooms.
• Cover and cook on high for 3-4 hours or low for 4-6 hours.
• Shred chicken in slow cooker using 2 forks.
• Mix until well incorporated.
• Cook egg noodles according to package directions.
• Serve stroganoff over noodles and garnish with fresh parsley.

SLOW-COOKER CHICKEN STROGANOFF

Steps:

• Place chicken in slow cooker sprayed with cooking spray; top with onions. Combine soups, broth, mushrooms and Worcestershire sauce; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours).
• Cook noodles as directed on package, omitting salt; drain. Stir sour cream into chicken mixture; serve over noodles.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
• When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
• Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

CHICKEN STROGANOFF

Steps:

• Cut chicken breasts into cubes or strips and brown lightly in a little olive oil.
• Add the peppers and mushrooms and continue cooking for a few minutes
• Pour in the wine and chicken stock and simmer gently until the chicken is cooked.
• Remove from the heat. Add the sour cream, tomato puree, Worcester sauce, lemon juice, mustard and parsley. Reheat gently.
• Mix the cornflour with a little water. Add to the pan and bring to the boil. Season with salt and pepper. Serve with rice or pasta.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.