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Slow Cooker Chicken Stroganoff

Reviewed: Jun. 9, 2013
Like many others who have left reviews, I ended up revamping the recipe to make it my own. I cubed the chicken, used the salad dressing mix, and the margarine. However I only cooked the mixture long enough for the chicken to whiten, approximately 1.5 hours on low. I then added one small can of cream of mushroom soup and cooked it all for one more hour. Since I was preparing this late at night, I ended up putting the chicken mixture in the refrigerator over night. The next day, I heated the mixture, added 1 small bag of frozen green beans, half of a small onion (chopped), 1 small can of sliced mushrooms, and only half of a block of cream cheese. This I cooked until everything was hot, but the onions were still crunchy. I served it over egg noodles. Overall, we loved how it turned out. I do think if I had made it exactly how the recipe called for, we would have been very dissapointed. Next time, I think I will add some sliced carrots and maybe either frozen cauliflower or corn.
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