Prep time
20 MIN
Total time
7 H 20 MIN
Serves
6
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

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

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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Reviews

  • Rating by George

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    George H. | March 15, 2016

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  • Rating by michelle

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    michelle a. | January 14, 2016

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  • 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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  • Rating by linda

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    linda d. | March 30, 2013

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  • Review by Frances O.

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

    Frances O. | February 18, 2013

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