By Kristen in Chicago on February 24, 2004
Photo by RedVinoGirl
Photo by RedVinoGirl
"I like this recipe because my family does not like beef stroganoff and this still tastes like stroganoff. Try it out and see for yourself. I got this recipe from a recipe group on Yahoo Groups called Crockpot_Recipes."
Serving Size: 1 (209 g)
Servings Per Recipe: 6
"I founds this very salty, next time I'll definitely cut down on the onion soup mix. Other then that I loved how it was so easy to throw together."
"I haven't used my crockpot much. I decided to try this recipe due to the ratings. We found it just mediocre and I won't be making it again because it was pretty bland."
"Great recipe! I live in Japan and hot to go with what I have - a 6 cup rice cooker instead of a crock pot and no onion soup mix (so I put about 2T dried roasted onion spice, 1 chicken bullion cube, 1/4 t black pepper, 1/8 t or so paprika and a dash of a few random spices I happen to have). I used 3 good sized chicken breasts (came out to almost 2 lbs), so I doubled the soup. Oh, and I only had a tiny bit of sour cream, maybe 2 tablespoons, but even still, the flavor was definitely there! All these changes, and it was still delicious and hearty and warm and wonderful. Thanks so much for sharing this!"
"Loved it! When I got home from work I tossed in an 8 oz. package of fresh sliced mushrooms and let it go another hour or so. DH wanted egg noodles and I had it over rice, we both really enjoyed it :) Thanks for sharing!"
"This was pretty awesome! I think with some tweeking this could be a 5 star recipe. I was a little nervous about the saltyness as others had mentioned as I hardly if ever salt my foods when I cook, and I didn't find this salty at all....it could be that I used a little more chicken than called for as I wanted leftovers the next day. I also added a bit of fresh mushrooms as I love big chunks of mushrooms in my stroganoff. Otherwise I did follow the recipe to the letter. It cooked the chicken all the way through and made it moist and oh so tender. I did get a bit lazy and didn't want to cook the egg noodles in another pan as it is 100 in the desert and that's why I chose to cook in a crockpot, so instead I dumped the noodles in when the meal was throughly cooked. Prior to adding the noodles I was worried about how watery it seemed, but the noodles soaked up a lot of the juices and then made it a bit dry...my bad! But not to worry, I added a bit of water and that made it nice and creamy again. It had a good flavor but also seemed like it was lacking some other spice maybe.....or maybe it's just me. Oveall a good recipe and a staple for the summer months when I will be sitting in a bathtube filled with icewater to stay cool. Thanks for a good recipe!"
"I only used half the amount of onion soup but was still a bit salty for me, tasted good other than the saltiness though."
"i had 1.5 boneless chicken breast and the onion soup mix was still overwhelming. i added mushrooms too as some had suggested..i dont think i willl make again. it was edible but definately not "wow""
"Great recipe and very easy - a good choice for my first ever crock pot dish! I admit I did tinker with the ingredients a little - it just isn't stroganoff for me without tomato paste, so I added a 135g (4.5oz?) tetrapack of the stuff at the beginning plus a large (14oz?) can of sliced mushrooms, mixed with everything else. I was skeptical about using frozen chicken, but it was sooo moist and tender after 6 hours (on Medium) it was unbelievable. I fork shredded the chicken and tossed it all back in the pot to heat through - AWESOME over fettucine!"
"I've made this twice now and it is great! The first time I used full-fat ingredients and it was excellent. The second time I used 'Healthy Request' mushroom soup and low-fat sour cream and it was just as excellent! So- why not use the lower fat ingredients?!? I also cooked this for at least 10 hours with no loss of taste. The chicken fell apart- but I'm okay with that. Right before serving I boiled half a bag of "No-Yolks" egg noodles and just mixed the drained noodles directly into the crockpot. It wasn't as pretty but much easier to serve. Next time I may add some additional mushrooms because the little bits that are in the condensed soup really disappear in the cooked dish. This one is in heavy rotation in my meal cycle now. Easy to prepare and cheap ingredients. What's not to like?"
"YUM! I have had many versions of stroganoff and this was super easy and enjoyed by all. I served over low carb pasta. Thanks!"
"Perfectly creamy! I was skeptical about putting the sour cream in at the beginning, but it turned out wonderfully, with rave reviews by all. Limited by what I had on hand, I used fat free plain yogurt and low fat sour cream equal to 8 oz, then used two cans of cream of mushroom soup. I'm also paranoid about sticking frozen meat in my slow cooker, so I defrosted the chicken most of the way first, then set the slow cooker on High for 3 1/2 hours (it would have been four, but it bubbled up and tried to take on a life of its own.) Thanks! Will make again!"
"Made it just like described and put on rice. EASY, FAST and GOOD!"
"This is great comfort food. I never thought to use chicken in a stroganoff, go figure. I cracked it on high for around 4 hours and it cooked nicely. I think next time I might add some fresh mushrooms. Thanks for posting!"
"I sat on the fence between rating this a 3 or a 4. I chose 4 because I loved the taste of the sauce. However, the chicken was quite overdone at 5 hours (rather than the stated 7 or 8). This altered the texture of the meat and made it not too pleasing to my husband. My 2 and 4 year olds like the sauce on the egg noodles, but didn't like the chicken. I followed the recipe to the letter but added garlic powder, salt, pepper and whole button mushrooms. Would season this the same again but would either alter the cooking time or change up the meat used altogether. Thanks for posting!"
"Have made this a few times now and we really enjoy the flavor. I love that I can toss the ingredients in the crock pot just before I run out the door. All I have to do when I get home is cook up some noodles or brown rice. Thanks! Update: I've found that if I add WHOLE mushrooms to this, they cook up perfectly (not mushy). I also add 1/2 cup white wine and love how it has enhanced the flavor of this. This has become a regular for us. Thanks!"
"I made this for my "lunch club" at work and it was a huge hit! I love how simple it is to make. I put it on before I went to bed and it was ready to pack up and take to work in the morning. The flavor is delicious and it is only 6 points if you add 1/2 cup of brown rice."
"Very quick and simple for a busy night on the go. I made as directed and served with rice. Thank you, Kristen in Chicago!"
"Awesome! What a perfect dish when you just have a few ingredients around. It had great flavor and was a hit with adults and children. It was also great for DH who had been under the weather and needed to eat a mild dinner. I'll be making this again regularly! Thanks!"
"This was good - an easy dish to throw together. I chopped an onion and sauted it with some garlic in a little butter. I then threw everything in the crockpot along with 8 oz sliced mushrooms. When the chicken was cooked I shredded it and we had it over whole wheat egg noodles. It was good on a cold winter night."