Slow Cooker Chicken Stroganoff

Products you'll need:

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

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

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CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An 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)

Ingredients

  • 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

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.

Ratings & Reviews

(6)
  • George H.

    March 15, 2016

    Rating by George

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  • michelle a.

    January 14, 2016

    Rating by michelle

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  • Gail N.

    March 16, 2014

    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.

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  • linda d.

    March 30, 2013

    Rating by linda

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  • Frances O.

    February 18, 2013

    Review by Frances O.

    I would add beef chunks from a steak or roast instead of chicken

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    (0) (0)

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 350
Fat 15 g
Sodium 830 mg
Carbohydrate 19 g
Dietary Fibre 2 g
Protein 34 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Excellent source of protein

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