Tuesday, April 13, 2010
Crockpot Chicken Stroganoff
I love this recipe for days I have errands and appointments. It's so easy to load up the crockpot in the morning and add the finishing touches at dinnertime. This makes enough for dinner and lunch the next day. I can frequently get chicken for 1.77/lb. and usually get a better deal on the other ingredients than I did this time. We easily get 10-12 servings. It still fits nicely into my $5/dinner, $3/lunch budget goal. It's also a nice recipe for warm days when I don't want the oven warming my house.
3-4 boneless, skinless chicken breasts, cubed ($3.25)
1/4 c. water
1 can cream of mushroom soup (.88)
1 can cream of chicken soup (.88)
1 packet onion soup mix (.50)
8 oz. sour cream (.50)
noodles or rice (1.25)
Place chicken in the crockpot and pour in water, soups and soup mix. Turn on low for 5-6 hours. My crockpot is so hot that it boils after a while on the low setting. Adjust the time according to how your crockpot cooks. When the chick is tender add the sour cream and cook another 30 minutes. Pour over rice or noodles.
Use low-sodium and or lowfat substitutions as desired. I use 98% fat free soups or make my own cream of chicken (another post coming soon).
Variations: Add a can of drained mushrooms or a drained can of peas.
Freezer cooking suggestion: This recipe freezes nicely (minus the noodles/rice and sour cream until cooking day). You don't need to thaw it before cooking in the crockpot. If you don't need this many servings divide the recipe in half with the exception of the sour cream. Place one half a freezer container and freeze for another quick meal.
Check out more great recipes at Tasty Tuesday at Beauty and Bedlam.