Reviewed: Nov. 3, 2009

This was excellent. I seared the chicken and put it in the slow cooker with 2 cans cream of mushroom, 1/2 cup of vegetable broth, 1pkg italian seasoning, 1/2 pkg ranch seasoning and 1 pkg neufatchel cheese. It was wonderful, and ready by the time church was over. Thank you for posting it.

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Blair

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Reviewed: Nov. 3, 2009

Very good and easy! I used italian salad dressing instead of using the italian seasoning and oil.

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Neka

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Reviewed: Nov. 3, 2009

This turned out really thick, almost like trying to eat chicken salad on top of noodles. The flavor was not bad and it smelled great, but something about it just wasn't right so I probably won't make this again. I prefer the beef stroganoff recipe that has cream cheese in it from this site.

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Claire

Cooking Level: Intermediate

Living In: Chaska, Minnesota, USA

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Reviewed: Nov. 3, 2009

This was the most delicious dinner. I did follow some advice from other reviewers: Skipped the margarine, I did not have italian dressing mix, so I used light zesty italian dressing, 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 amazing!.

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WorkAtHomeMomma

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Reviewed: Nov. 2, 2009

This was very easy and really yummy. Everyone gobbled it right up. The only change I made was adding a splash of red wine like another member had done.

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TheBadSeed

Cooking Level: Intermediate

Home Town: Orange, Massachusetts, USA

Living In: Athol, Massachusetts, USA

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Reviewed: Nov. 1, 2009

Very easy, and very creamy. A perfect comfort food. I served over steamed rice and it was wonderful. Will probably add mushrooms or broccoli next time.

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singlemom

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Reviewed: Nov. 1, 2009

Somehow I had a different experience than most here. I found this recipe way too thick and too fatty,greasy,rich. Yes it was easy, but even after adding a lot of milk to thin it out we didn't like it. The chicken was also overcooked and the ingredients scorched even on low. Maybe it needs closer attention than our less attentive slow cooker approach. Flavor was OK. Just didn't appeal to us, but obviously does to many others. Different strokes...

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MicheleB

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Reviewed: Oct. 31, 2009

First cooked chicken in a little fat free italian dressing in the crockpot then used fat free cream cheese and low fat cream of mushroom soup and added some baby portabella mushrooms. Finished with a dollop of sour cream. Yummy but very rich. Served over egg noodles.

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

Excellent!!!! Followed it exactly my mother-in-law and son loved it and so do I. A keeper for sure!!! Thank u for the recipe!!!

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Adele O'B.

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Oct. 30, 2009

This recipe was pretty good. About half way through I added fresh mushrooms, about 1/4 cup water & 1/4 cup sour cream. Otherwise I followed the recipe as written. I would make again.

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Kelle

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Reviewed: Oct. 29, 2009

We didn't like, prefer beef

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Lyndsey

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Oct. 29, 2009

I didnt have time to do this in a crockpot so here is what I done. I baked the chicken in the oven for the required time- i think 30 minutes. While the chicken was in the oven, I cooked on the stove- cream of mushroom- didnt have chicken; italian seasoning, added white wine- due to other comments; a little water; and the reduced cream cheese. I added according to my taste so more wine it went. Something about adding the white wine made this dish a winner. I cut the chicken in little pieces and added it the sauce. I simmered it until the sauce was creamy not chunky. I used the whole wheat noodles and pored on top before I served. Had broccoli and garlic bread and it was a hit!!! Can't wait until I get home today for the left overs. I am sure it will be better the next day. Thanks for this recipe - this is definitely a WINNER!!!

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Lee-Lee

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Reviewed: Oct. 28, 2009

This was easy and tasty. I skipped the Italian dressing mix and margarine and just put the cream of chicken soup in with the chicken, along with some chopped-up mushrooms. Turned out just great and made life rather easier on me!

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Tintin LaChance

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 28, 2009

I replaced the margarine with 1/4 cup of water and cooked on low for 4 hours, then added cream cheese and soup and cooked for another hour. This is a super easy, very tasty meal for a busy family. My husband and son both really enjoy it.

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MITCHMOM96

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

Oh my gosh .Made exactly as written and it was fantastic. So easy and oh so good.Try it , you will not be disappointed - serve over egg noodles and a side salad .

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lindasue222

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 28, 2009

This was awesome! I cooked the chicken in 1/3 cup white wine with the seasoning & butter on high for 1 hour and then low for 2 hours. When it was done I added 4 oz of cream cheese and let it melt, shredded the chicken and added 4 oz sour cream with the chicken soup. Let it heat up for another hour and served over noodles! Delicious!

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caiden's mommy

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Reviewed: Oct. 28, 2009

This recipe as the potential to a start to something good. The chick started to burn on low in my crock pot after a 3 hours. The sauce was too thick for my liking and it was lacking some texture needed by the addition of some veggies. The sauce as good flavor, but overall I thought this needed more.

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Karen C.

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Reviewed: Oct. 28, 2009

On a lazy Sunday I wanted to make dinner without having to go to the store and using my crockpot if possible. I happened to have all the ingredients on-hand for this dish so I gave it a try. The only change I made was I used boneless, skinless chicken thighs since that's what I had. Delicious!! My husband couldn't stop raving about it. Leftovers were even better. Will definitely keep the ingredients in the house to make this regularly.

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Justamy

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2009

This stuff was awesome and easy to make. I did have to fight the impulse to add it all together in the crock in the morning but controlled it and waited till after work while cooking egg noodles to throw in cream cheese and soup. It was so smooth and creamy. My husband really liked it but both agreed that next time I would add mushrooms. For that matter you could easily add your favorite veggie at the end as well. It was very thick and I did cut that with about a cup of chicken broth stirred in at the end but it did not change the taste and it was still thick and creamy after. The recipe is rich so you tend to eat a little less (not a bad thing) but oh so tasty.

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mikomine

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Reviewed: Oct. 27, 2009

I just made this tonight, and my whole family loved it. I did alter a little to suit our tastes, I was worried that I wouldn't like too much italian seasoning, so I didn't use it all, but next time I will use the full packet. I also used only 4 oz cream cheese, but just because my husband isn't a fan of it and I wasn't sure how much of that taste would come thru. I left the chicken breasts whole, added the soup at the beginning, and shredded the chicken after cooking, then added the cream cheese. Overall, this was a great, easy meal, and my family will definitely be eating it again. I may try will the full 8oz cream cheese next time, just to see the difference in flavor. The kids ate over rice, we ate over mashed potatoes, it was really great with both! Thanks for the recipe!

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ilove2bake

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Slow Cooker Chicken Stroganoff

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