Tina’s semi-homemade slow cooker chicken stroganoff

Tina's Semi-Homemade Slow Cooker Chicken Stroganoff -- yum!

Well, we’re still not quite vegetarians yet. I haven’t managed to cook up all the meat in our freezer, which we planned to do in order to not be wasteful.

This morning I took a peek in the freezer to see what we had left to eat and I came up with some boneless chicken thighs I bought on sale a while back and froze in small containers. Something other than soup sounded good, since I made a cabbage soup yesterday in the crock pot.

I found this recipe for Italian Dressing Mix and combined it with the following ingredients to make a chicken stroganoff. It’s a variation I created of this recipe that I found online.

Tina’s Semi-Homemade Slow Cooker Chicken Stroganoff

Time: Probably about 5 hours. I didn’t really pay attention, and I was home all day so I didn’t think about how I could make this if I were at work or sleeping for 8 hours. I was also adding things as I went along rather than doing a big dump of ingredients from the get-go and leaving it alone til dinner. =)

Ingredients:

  • Chicken, cut into chunks (how ever much you’ve got but no more than 2 or 3 cups cubed)
  • 2 Tbsp. olive oil
  • 3 Tbsp. of the Italian Dressing Mix (made just like the recipe linked above except without the 2 Tbsp. of salt and with cilantro instead of parsley)
  • 1 green onion, chopped (or whatever kind onion you have)
  • 1 can cream of mushroom soup
  • 1/2 can of water
  • 1 can mushrooms (I used straw mushrooms from the Asian market because it’s what we had)
  • Slice of butter (how thick depends on your preference)
  • 1/2 c. white wine (cheap wine works fine)
  • 2 Tbsp. flour
  • Pasta or rice, your call

Directions:

Mix chicken, chopped green onion, Italian Dressing Mix and olive oil in the crock pot. Turn it on high and cook for three or four hours until the chicken is cooked through.

When the chicken looks done, switch to low temp and add: cream of mushroom soup, 1/2 can of water, 1 can mushrooms, and a slice of butter. Stir and let heat up for a bit, maybe 10 to 15 minutes.

Mix white wine with flour and stir with a whisk until it isn’t lumpy. Then pour into the crock pot and stir in. Cook for another hour, at least. That allows the flour to thicken the sauce and the alcohol to cook off.

Then, about 20 minutes before you’d like to eat dinner, fix your pasta or rice. Dump the crock pot goodness on top and chow down like a ravenous animal. At least, that’s what I plan to do in about an hour.

3 comments

  1. Alright, after eating some on re-heat for breakfast just now, here is what I think I’ll change next time to make it better:
    — Maybe add some sour cream
    — And use fresh mushrooms instead of canned, especially the straw mushrooms which didn’t taste quite right

  2. Looks good. I’m trying to give up red meat so your recipe looks like a winner. Crockpot stroganoff works well with fresh mushrooms. It’s even easier if they’re pre-sliced. I usually add an onion, too. But I’ve never tried adding white wine before. Thanks for the recipe. Cheers!

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