Crock Pot Chicken Stroganoff

Crock Pot Chicken Stroganoff

This recipe doesn’t need much explaining!  It was ridiculously simple and easy and my children LOVED it, including the baby.  This one will become a staple in our house, that’s for sure.  I made absolutely ZERO modifications because um, I didn’t need to.

Crock Pot Chicken Stroganoff
(I found this on a Weight Watchers Community Message Board years ago)

Ingredients:

  • 1 can Campbell’s 98% fat free cream of mushroom soup
  • 16 oz fat free sour cream
  • 1 envelope of Lipton onion soup mix
  • 1 lb of frozen boneless skinless chicken breast

Directions:

  1. Put chicken breast in crockpot.
  2. Mix all other ingredients in a bowl and pour over chicken.
  3. Cook on low for 7 hours.
  4. Shred the chicken and stir back into sauce.

4 Weight Watchers POINTS per serving

Tips:

I served it over No Yolk egg noodles. If you are counting points for Weight Watchers, make sure to add the points for the noodles.  Enjoy!


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  • walkingchick

    This looks great and I want to give it a try. Do you know how many this serves and what the serving size is? That would be so helpful. Thanks!

  • Lisa_ShrinkingJeans

    4 Weight Watchers POINTS per serving

    As for how many servings, I honestly don't know! I wrot this recipe down so long ago (like in 2004) and I never made it until recently. I would guess that this dish serves 4-6 people, sonce it is 1lb of chicken. Hope this helps!

  • http://www.babytealeaves.blogspot.com Christie O.

    tried this. EFFING FANTASTIC! FAMILY FAVORITE! WILL MAKE AGAIN AND AGAIN!

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  • http://www.weinsureutah.com/ life insurance utah

    wow, this looks very good! thanks for posting…

  • cynsew

    I have that recipe and it serves 6.

  • cynsew

    I have made this and it is very good. http://www.losingweightoverfifty.com

  • http://paydayloanzone.com/ payday loan ONLINE

    I PREFER CROCK POT OVER MICROWAVE. IT TAKE LONGER BUT THE TASTE IS WORTH IT.

  • http://paydayloanzone.com/ payday loan ONLINE

    I PREFER CROCK POT OVER MICROWAVE. IT TAKE LONGER BUT THE TASTE IS WORTH IT.

  • Heather

    Its supposed to make six (6) one and half (1 1/2) cup servings. This is great as is but I usually add half of a second packet of onion soup mix, minced garlic and pepper and sometimes a few bacon strips crumbled and I have even added peas…this recipes is super simple and so many things can be added to make it your own or change it up some.

  • Guest

    My mother in law makes this with sliced button mushrooms on top. You just layer them on top of the sauce in the crock pot. I think it really boosts the mushroom flavor!

  • Marshonna

    I got this from a friend this summer and use it  often. I add sliced mushrooms and one time canned artichokes because I had some open about 2 hours before done.
    A friend asked for the reciipe but doesn’t have a crockpot has anyone tried making this in the oven and if so what are the directions. Thanks

  • http://www.facebook.com/autumn.cabral Autumn Cabral

    Found this from Pinterest, and it was an absolute HIT! I did not make any alterations to the recipe, other than I used low fat sour cream, only because my store didn’t have fat free at the time. My two year old daughter, who has been very picky lately gobbled it down!

    • http://christy.shrinkingjeans.net Christy_TheSistherhood

      So glad you loved it! It’s always a big hit when I make it at my house, too!

  • Zuska

    I’m making this right now and I can’t WAIT to eat it tonight! I keep eating the sauce before it makes it into the crockpot.. oops!

  • Tstar

    The BEST meal I have ever made!

  • ErinK

    Does anyone know if I am not using frozen chicken, how long do I cook this recipe??
    Thanks

  • Christina

    I calculated that about a cup and a half is 380 calories.

  • http://www.facebook.com/kristen.t.parks Kris-ten ThatGirl Parks

    I made this tonight with a DIY home made condensed soup and I had a huge container of greek yogurt which I used instead of sour cream and this was awesome. Soooooo good! Making again. Thanks for sharing and cheaper than using beef. I wanted to give this positive stars not negative btw.

    • T

      I also made it this way…tonight and it was fantastic! Not to mention low calorie! I added up the calories for the entire pot and it was right at 1,000. So for our family, it was about 200 cals per serving. Love that!!

  • Gina

    So ridiculously, amazingly delicious!!! If I weren’t trying to be good about what I eat, I would be dishing up another plate for myself. Thanks for posting this!

  • Jenn

    OH MY GOSH!!! By FAR the best recipe I’ve found on pinterest yet! SO GOOD!!!

    • shrinkingjeans

      I’m so happy to hear that! Glad you loved it :)

      Christy Mensi
      Founder/Editor
      The Sisterhood of the Shrinking Jeans
      http://shrinkingjeans.net
      Shrinking Kitchen
      http://shrinkingkitchen.com
      @shrinkingjeans
      @reallifeadv

      Check out our newest addition, the Shrinking Kitchen.
      Eat. Shrink. Drink.

  • Lisa

    I haven’t made this in a while but decided to make it a few days ago. So easy and YUMMY!!!!

  • http://twitter.com/OrnaighNi Ornaigh Ni

    What is this now with the new WW Pro points??

  • Browneyedgirl

    Is there any way to reduce the sodium in this recipe? The entire onion soup mix is 2,400 mg + Campbell’s 98% fat free cream of mushroom soup is 1,500 mg = 3,940 mg (in one meal!). This value far exceeds the recommended daily sodium intake.

    • Britt

      You can make your own Onion Soup mix and your own cream of mushroom soup : ) Just Google “Cream of Mushroom from scratch’ and there are tons out there. Same as Onion Soup mix. It will cut down so much on the sodium and extra processed junk you don’t need : )

  • Ashleigh Blackwell

    Can I cook this on high for a shorter amount of time instead? I forgot to thaw out the chicken and so now I won’t have as much time to let it cook.

    • shrinkingjeans

      I always use frozen chicken when I make it! I wouldn’t cook it the whole time on high or it will dry out. Maybe do it on high for 4-5 hours.

  • Melanie

    You said 4 points per serving, how many servings or what size serving? Sounds very very yummy!!

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  • Guest

    Oh yay – another recipe with canned soup and a soup mix. Seriously – disgusting, processed, salty food. Not healthy at all.

  • Mjw

    Sounds yummy, one question, in the picture it looks a little pink….. What ingrediants is making that color? I do see anything tomato product based. Thanks!

    • Lisa

      It was the horrible lighting from when I took the picture! I had not quite mastered my camera at this point- ha! No tomato-based products.

  • julesy

    This is the first pinterest recipe that I not only didn’t like, it actually made me sick. It smelled horrible and I barely made it to the bathroom. Clearly I did something wrong based on these reviews about how good it was. wow!! I’m deleting this recipe from my board

  • Kim

    It sounds great, but there is MSG in the mushroom soup and the onion soup mix. Just can’t tolerate that stuff any more.

  • WMB

    Thank you so much for this recipe! It was super easy to prepare and ridiculously delish. I cheated a bit by using low fat sour cream instead of fat free and 1/2 cup of whole sour cream. (O.k. I cheated a lot). I also put in 11/2 packets of Lipton onion soup mix. I didn’t have cream of mushroom soup so I used cream of chicken. So good…. I will be making this again, very soon!

  • Arlene

    Keep in mind if you serve over egg noodles the points will be more. I ran the basic recipe through the WW recipe builder and if you make it 4 servings it is 7PP per serving without noodles or 6 servings 5PP per serving without noodles.

    • shrinkingjeans

      Thanks, Arlene!

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  • Holly

    I read all the good reviews but should have listened to the one bad review. I did not care for this dish at all. The sauce was thick and way too salty. Not sure if some adjustments would help.

  • Michele Livingood

    I was skeptical about this recipe, but after having it pinned for awhile, decided to try it tonight. I’m so glad I did! I didn’t have the onion soup mix, so I used fresh basil, rosemary and parsley from my herb garden. I then used a can of 98% FF cream of chicken soup, and an 8oz block of low fat cream cheese. I thought it looked like enough sauce, but I did add another 4oz of cream cheese to match closer to the recipe. This was plenty of sauce for my 2 frozen pieces of chicken breast.
    I cooked it on high for 3 hours, and low for 1 hour. It is awesome! I served it over rice, and am hoping for leftovers as long as my husband doesn’t get to it all first!

  • stacyg123

    Made this last night for dinner and it was indeed yummy! The only thing different was I added fresh mushrooms, Thanks for sharing!!!

  • googlegirl

    this is very salty, i will not be making this again.

  • GraceFace

    I made this and the hubby loved it and begged me to put it on our dinner recipe rotation! I know it has been 4 yrs since you posted this but I felt like I needed to thank you! It was amazing and I plan on making it over and over again! :)

    • shrinkingjeans

      Hooray!! So glad you both loved it :) Thanks for the comment!

      Christy Mensi
      Founder/Editor
      The Sisterhood of the Shrinking Jeans
      http://shrinkingjeans.net
      Shrinking Kitchen
      http://shrinkingkitchen.com
      @shrinkingjeans
      @reallifeadv

      Check out our newest addition, the Shrinking Kitchen.
      Eat. Shrink. Drink.

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  • sb

    Hi- No need to defrost or cut up chicken? : ) Thanks just clarifying.

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  • Kristen

    I made this for my work’s lunch this week and OMG, so tasty. Used greek yogurt instead to cut the cals but still amazing. Will make this again and the crock pot had my whole house smelling amazing.

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