Easy Crock Pot Chicken Stroganoff

From: MommyJan2

On May 22, 2008

This was just okay for us. Like mariah, it reminded me of tuna casserole. It really didn't make enough "sauce" for us. Probably won't make it again, but thanks for sharing!

From: MiMadre'

On Sep 1, 2007

This is such a good recipe. Directions are simple and quick. I followed them except I added the sour cream approximately 45 minutes before serving. The chicken was moist and the gravy, although thin, was very flavorful. It will definitely be a repeat!

From: Bergy

On Dec 12, 2006

Easy it is but it does not say how wonderful the taste is!! I love it. One thing I did instead of sour cream I used whipped 2%Cottage cheese and only 8 oz, The time is just right for very tender chicken. I used 3 skinned 1/2 fryer chickens,. I can't say enough about the great flavor.. I served it over noodles with steamed green beans & steamed baby carrots. This is a true comfort food dish that will keep everyone coming back for more. Thank-you Lori for a real keeper!!! Made this again an loved it just as much this time. I used wings, thighs & a breast. Served one night with rice & butter beans, the second night with traditional noodles - either way very very good

From: Miss Annie

On Apr 17, 2003

This was a wonderful, easy way to cook chicken in the crockpot. Sometimes chicken breasts dry out, but this recipe kept the chicken moist. I loved the flavor of the mushroom soup and onion soup mix. I did not add anymore salt to the dish (I think the soup mix has a lot of salt in it). Like Bergy, I added drained canned mushrooms because I thought it would add to the texture of the dish. Thanks so much for sharing this wonderful recipe.