#MenuMonday: Slow Cooker Chicken Stroganoff
This Slow Cooker Chicken Stroganoff is easy to make and it tastes great! A stroganoff with chicken is just as good, if not even better, than its beef counterpart. Your guests will love the unique take on the dish and you will love that it only takes about fifteen minutes of active prep to make!
2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms, quartered
6 boneless, skinless chicken thighs (about 1 3/4 pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving
- Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
- When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
- Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.
Yield: 4 to 6 servings
Total Time: 4 hours, 15 minutes
Original Recipe: Food Network
Make sure to let us know if you enjoyed this delectable Slow Cooker Chicken Stroganoff!
Check back on www.bctent.com/blog every Monday for a #MenuMonday party food or beverage recipe!