Slow Cooker Chicken Stroganoff

This is one of my favorite easy "busy-day" crockpot recipes. I make it Weight Watchers friendly by omitting the butter, adding mushrooms, and 1/2 cup of water, and substituting FF cream cheese and Reduced Fat soup. I serve it over whole wheat noodles or brown rice. Only 5 points per serving plus the points for the noodles or rice.

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.

I love this recipe! I did make a few changes to it. I add the soup into the mixture in the morning with the chiken. When I get home I turn the slow cooker on high and add the sour cream while the egg noodles are cooking! I make this all the time. It is so easy and tastes great.

This was FABULOUS!!!! I was in a dinner slump and just joined allrecipes a few days ago. Picked out this recipe after reading all the reviews. I did alter the recipe somewhat after reading the reviews--I put the 98% fat free cream of chicken soup, the butter (yes, I used butter!), 1/2 of the Italian dressing mix packet, 1/4 cup white cooking wine and 1/4 cup chicken broth (I used Herb Ox) in the crock pot and mixed it up. I threw in the frozen chicken breasts and cooked on low for 5 hours. I then shredded the chicken in the crock pot, added softened 4 oz. Neufchatel cheese, and about 1/3 cup of fat free sour cream. It cooked for half an hour on high. When I tasted it, I thought it tasted almost exactly like a pasta dish I always get at the local Italian Restaurant, minus the spiciness. To add a little kick, I threw in some chilipiquin peppers that are growing in my back yard. Served it over wheat egg noodles. EVERYONE in the family loved it!!!!!! THANK YOU!

This was delicious, although I made some variations based on the similar Slow Cooker Beef Stroganoff (which I loved) on this site. I added a chopped onion, used only half of the Italian dressing mix packet (0.7 oz.), healthy choice cream of chicken soup, and only half of the cream cheese. I also added about 1/4 cup of milk. These changes made the end result less thick, caloric, and salty. It was wonderful!

Oh, this was good. All 3 kids AND the husband loved it, which says it all. I liked that it was so easy to prepare. I threw in 4 large frozen chicken breasts, the can of soup (low fat), the margarine, some white wine, and a .6 oz package of Tastefully Simple Garlic Garlic dip mix (because I didn't have the Italian dsg. mix and I REALLY wanted to try this recipe). Left it on low all day, then shredded the chicken and added about 2/3 package of low fat cream cheese (that I melted in the microwave with some milk) about 30 minutes before serving. Served it over brown rice and the kids ate it all up and didn't even realize they were eating brown rice! The one thing is that it doesn't make much sauce, so if you like things saucier, add some more liquid to it. We'll definitely keep this one in the dinner rotation!

YUMMY! And so easy! I snuck in a cup of sour cream & 8 oz of cooked egg noodles at the end as well! Great to come home to after a lond day. Good comfort food! Thanks a million!

talk about easy. I put frozen chicken breasts in, added about 1/2 cup white wine to the butter and italian dressing mix. I then cooked it on low for about 6 hours, put the cream cheese on top, waited about 5 minutes, it was soft enough, put the cream of chicken soup in, and as I was mixing it together, I shredded the chicken at the same time (on purpose) served over egg noodles, hubby even comented on how it was a nice change of pace. Will definately make again!