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Composition - Slow Cooker Chicken & Mushroom Stroganoff:
- Provide 2 large boneless skinless chicken breasts - cut to 3/4in cubes.
- Need 8 oz for baby portobello mushrooms - sliced.
- Prepare 1 can for cream of mushroom soup.
- Require 1/3 cup chicken broth.
- Need 1/2 tsp of onion powder.
- You need 1/2 tsp for garlic powder.
- Give 1/2 tsp for dried thyme.
- You need 8 oz of block of cream cheese - cut into 8 cubes.
- Need to taste of salt and pepper.
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Slow Cooker Chicken & Mushroom Stroganoff how to cook:
- In a 5-6 quart slow cooker wisk together cream of mushroom soup, chicken broth, onion powder, garlic powder and thyme until combined..
- Add chicken and mushrooms to soup mixture. Stir gently to coat. Scatter cubes of cream cheese across the top. Cover and cook on low for 6 hrs or high for 4 hours..
- When done stir gently to fully incorporate cream cheese. Taste and add salt and pepper if desired (I only add pepper). Serve over egg noodles, rice, or mashed potatoes. Enjoy!.
- Note: If sauce is thinner than you'd like, make a slurry with 1 tbs cornstarch and 2 tbs cold water. Stir into stroganoff while still on high. Sauce will thicken up in just a couple minutes..
Whether you're looking for a classic chicken cacciatore dish or you want to spice things up. Make the most of your slow cooker with these tasty chicken dishes. Choose from casseroles and curries to soups and stews - or even slow-cooked roast chicken. This creamy and mildly spicy slow cooker chicken chili is our family's staple dinner recipe. While some slow cooker chicken recipes are pretty much "toss and go" — meaning, toss in a few ingredients and go on with the rest of your day — others require a little bit of prep upfront.
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