Chicken Stroganoff

By December 9, 2016 No Comments



  • 5 skin- and boneless chicken breast halves
  • 2/8 cup margarine
  • .9 ounce dry italian salad
  • 10 ounce cream cheese
  • 13.5 ounce condensed cream of chicken soup


  1. Cube the chicken breasts, mix it with dressing and margarine in the slow cooker and let it cook on low for 5-6 hours.
  2. Add the rest of the ingredients and let it cook on high for another ½ hour.

Tip: Serve with rice or pasta, decorate with chive or parsley.

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