Slow Cooker: Chicken Stroganoff

Chicken Stroganoff

Winter comfort food is a hug on a plate.  This slow cooker version of chicken stroganoff meets all the characteristics of a stick-to-your-ribs kind of dinner.  Thanks to my new friend, Mary and her husband and his mother and their recipe, this is now a new family favorite.

3 cups cooked chicken, diced

1 package (0.7 ounces) Italian Salad Dressing dry mix

3 tablespoons butter, divided

8 ounces cream cheese, cubed

1/2 cup chicken broth or water

1 can of cream of chicken soup

1 onion, chopped

1 garlic clove, minced

1 cup frozen peas or broccoli (optional)

In a mixing bowl, stir together the cooked chicken, dry salad dressing mix, 2 tablespoons butter, cream cheese, broth or water, and soup.  Pour into a slow cooker coated with cooking spray.  Cook on high for 3 hours.  In a small sauce pan, melt the remaining tablespoon of butter and sauté the onion and garlic until tender.  Add the onion mixture and the cup of frozen peas or broccoli to the slow cooker and stir to combine.  Cook for an additional 30 minutes on low.  The Chicken Stroganoff can be served over stuffing, mashed potatoes, cooked noodles or rice.  Serves 6