Slow Cooker Chicken Stroganoff
Products you'll need:
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken BrothVIEW FULL PRODUCT INFORMATION (opens a new window)
CAMPBELL’S® Condensed Low Fat Cream of Celery SoupAn iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window)
- 2 tbsp (30 mL) vegetable oil
- 2 lb (908 g) boneless, skinless chicken thighs cut into bite size pieces
- 6 oz (170 g) button mushrooms, quartered (whole if very small)
- 1 medium leek, cleaned and chopped (white and light green parts only)
- 1/4 cup (60 mL) white wine
- 1/2 cup (125 mL) all-purpose flour
- 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
- 1/4 cup (60 mL) fresh tarragon leaves, chopped
- 1/4 cup (60 mL) sour cream
- Brown chicken well in heated oil in a large skillet,o ver medium-high heat, about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer cooked browned chicken to slow cooker.
- Add leeks and mushrooms to pan and sauté for 3-4 minutes or until soft. Add white wine and simmer for 2-3 minutes. Add flour and stir to combine and transfer to slow cooker. Add soup and broth, cover and cook on low for 7-9 hours.
- Before serving, stir in sour cream and tarragon. Serve over cooked egg noodles.
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|Amount Per Serving|
|Dietary Fibre||2 g|
- One serving of vegetables
- Source of calcium
- Excellent source of protein
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