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Slow Cooker Chicken Stroganoff

Reviewed: Dec. 17, 2012
My husband loves mushrooms so I add @ 1/2 - 1 pound thick sliced mushrooms on top of whole chicken breasts. I then cover everything with a mixture of 1 can of cream of mushroom and 1 can of cream of chicken soup which I've mixed with the Italian dressing. The breasts shred nicely after cooking for 6 hours on low. I usually use a light sour cream to thicken instead of cream cheese.
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