Crockpot Chicken Stroganoff (NO cream of soups

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Canned Goods

  • 1/2 cup Chicken broth

• Pasta & Grains

  • 1 package Egg noodles, medium

• Baking & Spices

  • 3 tbsp Flour
  • 1/4 tsp Pepper
  • 1 Salt + peper

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Milk
  • 1/2 cup Sour cream

• Other

  • 2 tablespoons and 1/4 Italian dressing/seasoning mix

Found on chelseasmessyapron.com

Description

Directions

• Spray a large slow cooker with nonstick spray. I used a 6 quart crockpot for this recipe.
• Remove fat from the chicken breasts and cut into large chunks. Place in the crockpot.
• In a small pot over medium heat, add in the butter. Melt the butter and then briskly whisk in the flour until a thick paste forms. Continue to stir for about a minute.
• Slowly stir in the chicken broth whisking constantly until smooth. Then whisk in the milk stirring constantly. Reduce the heat and allow to simmer and thicken.
• Stir in the pepper and Italian seasoning mix PLUS any other seasonings desired (some garlic or onion powder, dried parsley, dried thyme, etc. I personally just use the seasoning packet and love it, but add what you love!)
• Pour the thickened mixture in with the chicken and stir everything together.
• Cover and cook on low for 4-7 hours or until the chicken easily shreds. (mine takes about 5 and 1/2 hours)
• Shred the chicken and stir everything together.
• Cube the cream cheese and add to the slow cooker. Allow the cream cheese to melt over the chicken. Stir until completely combined.
• Stir in the sour cream. Add salt and pepper to taste. Increase any spices to personal preference.
• Garnish with chopped fresh parsley or a sprinkle of Italian seasoning.
• Serve over cooked egg noodles.
• If desired, saute some mushrooms (I didnt like them added in the slow cooker - they got mushy) in some olive oil in a small skillet and stir into the mixture. Onions could be added here too 🙂