Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, slow cooker chicken & mushroom stroganoff. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Slow Cooker Chicken & Mushroom Stroganoff is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Slow Cooker Chicken & Mushroom Stroganoff is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have slow cooker chicken & mushroom stroganoff using 9 ingredients and 4 steps. Here is how you can achieve it.
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The ingredients needed to make Slow Cooker Chicken & Mushroom Stroganoff:
- Prepare 2 large boneless skinless chicken breasts - cut to 3/4in cubes
- Take 8 oz baby portobello mushrooms - sliced
- Prepare 1 can cream of mushroom soup
- Make ready 1/3 cup chicken broth
- Prepare 1/2 tsp onion powder
- Make ready 1/2 tsp garlic powder
- Get 1/2 tsp dried thyme
- Make ready 8 oz block of cream cheese - cut into 8 cubes
- Get to taste salt and pepper
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Instructions to make Slow Cooker Chicken & Mushroom Stroganoff:
- 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.
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