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crock pot chicken stroganoff
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5 from 1 vote

5-Ingredient Crock Pot Chicken Stroganoff

Prep Time5 mins
Cook Time5 hrs
Total Time5 hrs 5 mins
Servings: 6 to 8 servings
Author: Gwen

Ingredients

  • 4 skinless boneless chicken breast halves cut into strips
  • 1 to 1 1/2 pounds sliced portabella mushrooms
  • 3 tablespoons butter optional but adds flavor
  • 1 or 2 packages dry Italian- style salad dressing mix depending on how "seasoned" you want the dish
  • 1 to 1 1/2 cups chicken stock or broth
  • 1 to 1 1/2 blocks of cream cheese cut into pieces
  • Cornstarch and water slurry to thicken optional but thickens to make a sauce

Instructions

  • Use the butter to grease the crock pot insert, leave the remaining butter in the bottom.
  • Add the chicken and mushroom slices.
  • Pour the chicken broth over the top and sprinkle with the Italian seasoning packet(s).
  • Cover and cook on low for 4 to 6 hours.

30 minutes Before Serving:

  • Turn the crockpot to high and do not remove the lid yet.
  • Cut the cream cheese into chunks and stir in the chicken mixture.
  • Cover and cook for about 15 minutes (just until the cheese will stir in easily.

If you want a thicker sauce:

  • Mix 2 to 3 tablespoons of cornstarch with 1/3 cup cold water and stir until well combined.
  • Remove the lid of the crockpot and slowly stir in the cornstarch slurry.
  • Cover and cook an additional 20 to 30 minutes; until the sauce thickens.
  • Serve alone, over rice or pasta. OR over spaghetti squash for low carb eating
  • Enjoy!

Freezer Meal Directions:

  • Pour all the ingredients into a large freezer bag EXCEPT the cornstarch.
  • Label and freeze for up to 3 months.
  • You can alternately add the cornstarch to a separate sandwich baggie and either drop it into the other bag OR tape it to the outside of the bag.
  • You can also leave it sitting in the cabinet and make a note to thicken it at the end. Your choice.

Freezing Leftovers:

  • No tricks on this one. Just freeze it. It can be frozen with or without pre-cooked rice or pasta. It can be frozen in a freezer baggie or casserole style. I've done both, both work well.