Well this has a huge stamp of approval, not from me, Ste or the kids… But from Ste’s dog Izzy! I cooked this in the slow cooker on Monday and then left it in the fridge to eat on Tuesday with some rice. The dog however, had other ideas and while we were out picking up Layla she raided the fridge and ate it all!
I’m still gutted as I had tasted it and it was lush! I was really looking forward to it. You can still make and enjoy this one though, here is the recipe!
Slow Cooker Chicken and Mushroom Stroganoff
500g chicken breasts (cubed)
Mushrooms (sliced, I used just over half a packet)
Cream of chicken soup (one can)
One tub of soft cheese (I used Philadelphia)
How To Make It
1) I diced the chicken and finely chopped the onion. Popped this into the slow cooker with the sliced mushrooms, soup and cream cheese and a teaspoon of the mixed herbs.
2) Heat on high for 3-4 hours or low for 5-6 hours. Stir occasionally
3) Serve with white rice (or pasta if preferred)
Super, super easy and really tasty! Just what you need on a chilly, Autumn day. Hope you enjoy it (as much as the dog did!). Ostomates among you – I get on okay with mushrooms, just remember to chew really well as they are renowned for causing blockages. Let me know how you get on with it in the comments below!