Slow Cooker Chicken Stroganoff

Summary

• Source: AllRecipes
• Genre: Soup/Stew
• Prep Time: 10 minutes
• Cooking Time: 5-6 hours
• Total Time: 5.5-6.5 hours
• Servings: 8

Ingredients

• 8 skinless, boneless chicken breasts
• 0.5-1 cup low-sodium (< 150mg/serving) chicken broth, divided (optional)
• 4 tbsp (1/2 cup) margarine or unsalted butter
• 2 0.7-oz packets dry Italian-style salad dressing mix
• 2 tbsp freshly-ground black pepper, divided
• 2 cloves diced garlic, divided (optional)
• 16 ounces (1 lb) cream cheese
• 2 10.75-oz cans low-sodium condensed cream of chicken soup

Directions:

1. Cube chicken breasts. Place cubed chicken, half of the chicken broth, butter, one package of the dry dressing mix, half the black pepper and half the garlic into slow cooker (Note: author has a large 6 quart slow cooker. If using a smaller slow cooker reduce ingredients accordingly to ensure there is at least a full inch between the lid and the top of the contents in the bowl). Mix together and cook on low for 5-6 hours. As food cooks, if the food appears to be drying out, add some/all of the reserved broth.
2. Add cream cheese, soup, second dry dressing mix packet, and remaining black pepper and garlic. Mix together and cook on high for another 1 hour
3. Serve hot over cooked pasta/noodles or rice (author happens to find brown rice to be the best match).