Slow Cooker Chicken Stroganoff

This turned out to be a great recipe -- whole family enjoyed it. I, like many other reviewers, was a bit skeptical of combining the chicken w/nothing more than 1/8 c margerine and the dry salad dressing mix, but figured there must be a reason or Judi would not have submitted it this way, so I resisted the urge to add the canned soup in the beginning. I did add a splash of red wine that I had on hand, but other than that, there was very little liquid. Also used Good Seasons Mild Italian dressing mix, since my kids don't like highly spiced food. I turned the crockpot on low and cooked for about 7+ hours, and of course the house smelled incredible. The chicken chunks were golden brown and had a roasted taste and appearance, something that wouldn't have occurred had I added the soup at the beginning. I then added a can of reduced fat cream of chick soup and a brick of red. fat cream cheese. Plopped the brick in whole, covered, then stirred after it had softened. Turned out so delicious, and in no way reduced fat tasting! My 6-year old daughter ate so many "appetizer bites" out of the pot, she was full by dinner time! Very creamy and rich tasting, and the dressing mix provides just the right amount of seasoning. We served over noodles -- delicious! Very easy, tasty recipe -- and seems "fancy" enough for company. Putting this in my Favorites folder.

This is the best recipe EVER!! I can't tell you how thrilled I was with how it turned out. I cut down the chicken to 2 very large chicken breasts because my crock pot is only 1 1/2 quarts and it's just me eating (I don't like tons of leftovers), but I left all the other amounts for the sauce the same. I cooked the soup (Campbell's 98% Fat Free), margarine and dressing mix plus 1/4 cup of white wine with the chicken from the beginning, then added 4 tablespoons of 1/3 less fat cream cheese (Neufchatel cheese) and about half a cup of fat free cream cheese. It was fabulous- EXACTLY like Angel Chicken Pasta on this web site, which I love and is my favorite recipe in the world, only less fat, much, much less preparation, and fewer dishes that don't have anything burned or stuck on! I think I'll be making this often now, thank you so much, Judi! Update a while later: this is also awesome with pork chops instead of chicken and I use no butter and half the cream cheese.

This was the most delicious dinner. I used frozen chicken breasts straight from the freezer to the pot and followed advice from other reviewers: Skipped the margarine, used half of 0.7 oz pkg Italian dressing mix (will use even less next time), 1 can Healthy Request Crm of Chicken soup and 1 can Healthy Request Crm of Mushrom soup thinned with about 3/4 c. milk. I let it cook for about five hours until it was moist and tender, falling apart. Shredded the chicken and then I added 4 oz. 1/3 less-fat cream cheese and about 1/2 c. of sour cream. I let it cook in the crockpot for another 45 minutes to let the flavors blend. Served it over whole wheat egg noodles and it was heavenly.