Slow Cooker Chicken Stroganoff

Slow Cooker Chicken Stroganoff
Slow Cooker Chicken Stroganoff
Prep time
20 MIN
Total time
7 H 20 MIN
Serves
6

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Our Slow Cooker Chicken Stroganoff recipe is a classic that's full of flavour. With chicken and fresh vegetables cooked in a creamy white wine sauce, you'll have a Saturday night dinner that satisfies!

Ingredients

Directions

  1. 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.
  2. 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.
  3. Before serving, stir in sour cream and tarragon. Serve over cooked egg noodles.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

Product Information

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

Product Information

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Reviews

  • 2 Stars

    Elmo

    This is a very meh recipe. Thought the fresh tarragon would inject some life into it but it turned out very bland. May be suitable for families with young children but it certainly didn’t work for a middle-aged couple. Needs at least twice the flour to prevent it from morphing into a thin, soupy consistency. Will not be making again.

    Elaine M. | November 29, 2020

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  • 5 Stars

    Rating by George

    This rating was left without a review.

    George H. | March 15, 2016

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  • 5 Stars

    Rating by michelle

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    michelle a. | January 14, 2016

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  • 1 Stars

    Review by Gail N.

    Just had this for dinner. It was really good. I have never cooked with fresh tarragon and wow to I ever like it. Would do it with beef as well. I used low fat sour cream and it was fine. Beef broth and beef would be equally good.

    Gail N. | March 16, 2014

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  • 3 Stars

    Rating by linda

    This rating was left without a review.

    linda d. | March 30, 2013

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