Slow Cooker Chicken Stroganoff II
This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless, cut into strips
- 500 grams fresh Shiitake mushroom, stems removed, sliced
- 3 tablespoons butter
- 1-2 packets Italian dressing mix, OR make from a shortcut
- 1-1 1/2 cups chicken stock, fresh or from powder
- 250-300 grams Cream cheese, 1 to 1 1/2 blocks, cubed, softened
Optional, for a thicker sauce
- 2-3 tablespoons cornstarch
- 1/3 cup cold water
Instructions
- Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
- Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
- 30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
- Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.
Optional, for a thicker sauce
- Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.
Notes
Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese. For 6 servings, this is about 93 cents per serving.
Shortcut: Dry Italian Salad Dressing.
Variant: 1. Add some chopped long beans (green beans) for additional flavor.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
I made a variation of this a couple weeks ago. It’s Thanksgiving in the States and fresh green beans were abundant and cheap. They work really well with this recipe too 🙂
Hi Gwen, thanks for the great idea! We have long beans here, it is a green bean but anywhere from 1 to 3 feet long. I used just 15 beans when I made green bean casserole for Thanksgiving 🙂