Chicken Stroganoff for the Slow Cooker

4 to 6 boneless, skinless chicken breasts, cut into cubes

2 Tablespoons butter

1 (.7 ounce) packet of Italian dressing mix

1 (8 oz.) package of cream cheese, cut into cubes

1 can cream of chicken soup

Cut butter into pats and place at bottom of crock pot. Add chicken. Sprinkle with dressing mix. Cook on low 5 to 6 hours. Then add cream cheese and soup and cook on high for one half hour. Stir mixture while shredding chicken. Heat for another half hour. Serve over noodles, potatoes, or rice.

Note: Neufchatel light cream cheese and reduced-sodium soup can be substituted for the regular cream cheese and soup.

Sue Barry
North St. Paul

Easy take on classic comfort food

While Sue Barry of North St. Paul has entered Lillie Suburban Newspapers' recipe contest in the past, she says this is the first year she's reached the winners' circle.

Her recipe for Chicken Stroganoff for the Slow Cooker was a hit with our judges and captured second place.

"I think everybody likes it. You can eat it over rice, or potatoes or plain," Barry says. She found the recipe several years ago, and it quickly became one of her favorites.

The recipe makes it own gravy, and Barry says the cream cheese gives it a little bit of tang. Kept warm in a crock-pot, it's perfect for a holiday buffet or meal after a night of caroling or sledding.

"It's something you can serve if you have guests over because it can be fancy or just good old home cooking," Barry says.

Besides her love of cooking and collecting recipes from magazines, coworkers and TV shows, Barry, who is the Oakdale city clerk, says she enjoys gardening and hunting for treasures at garage sales.


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