Well my Shaking N Baking friends, it's time for another savory dish. I think this one is rather timely for those suffering the summer heat (though it's a beautiful mid-70's day here...with low humidity..when did I move to San Diego!?). This one is done in the crockpot for the most part!
I got this recipe from my mom. I'm not sure where she got it, but in classic mom form it's easy, uses normal ingredients and tastes great! You can also use "alternate" low-fat/healthier ingredients to make it even better for you.
The first step I do is mix all the "sauce" ingredients. What can be easier than opening a can of soup, a Lipton (yeah, brand name here!) soup mix packet and a container of sour cream and stirring them all together.
The next step is really hard....HA! Put frozen chicken breasts into your crock-pot! OH...and here's a tip that I'm sure most of you will already know, but in case there is that one person out there that was like me not too long ago.......Spray your crock-pot bowl with Pam (geesh! another brand name) cooking spray. This will make clean up so much easier!
SO, once you've put the chicken in, pour the "sauce" over the chicken and let it cook. Mom says 6-8 hours on low, but it will really depend on your crock-pot (which I just realized is actually a brand name for a slow cooker! Look at me name dropping in this post!).
No matter how long it takes, you'll know it's done when you can shread the chicken with a fork and it's cooked (as in not pink!). It should look sorta like this:
SO...as you're shreading the chicken, put on the egg noodles. Boil according to package directions. Once they're cooked, pour the noodles in with the chicken (or vice versa depending on the size of your crock-pot/noodle pot) and stir. Done! Dinner...or in my case, lunches are ready!
OK...so I have to suggest that you serve this with some kind of side dish that is green...get your veggies in folks! :-)
The glamour shot for this recipe shows you how I "pack" my lunches. I portion them out and then pop them in either the 'fridge (if I know I'll be taking them soon) or the freezer. This recipe actually freezes well...just let it thaw out in the 'fridge before you reheat.
Slow Cooker Chicken Stroganoff
4 boneless skinless chicken breasts
1 can Cream of Mushroom soup
1 8-0z. carton of sour cream (use low-fat or fat-free if you want!)
1 packet dry onion soup mix (this is the Lipton stuff)
1 bag of wide egg noodles (use no-yolks or whole wheat...just as good!)
Place chicken in slow cooker. Mix remaining ingredients, except noodles, until smooth. Pour over the chicken. Cook 6-8 hours on low.
Cook noodles according to package directions. Shread chicken and mix with noodles. Serve!
Enjoy with Love,