Slow Cooker Chicken Stroganoff Recipe

Somewhere between the kids' hockey practice, homework, dance class, figure skating, swimming, and after-school programs we have to fit meals into our busy schedules each week. This is no easy task.

When paired with the fact that I strive to serve my family delicious and nutritious meals AND try and involve my kids in food preparation, this task is nearly impossible.

To be honest, that's what this whole column of mine on Yummy Mummy Club is about. Trying to share good, easy recipes that you can make with and for your family.

Campbell's has always been synonymous with this same line of thinking. Quick, easy dinners done right. While that includes the classic "open can of soup, heat can of soup, serve can of soup." model, Campbell's has a whole repertoire of ways to take dinner to the next level for meals your family will love. Their Cook With Campbell's website is filled with recipe ideas that can be searched by ingredient, or sorted by convenient themes based on what your family likes to eat.

I'm always a big fan of slow cooker recipes like this one for chicken stroganoff. If you are tight on time and want to make it even simpler, simply skip the browning instructions and throw everything into the slow cooker as-is.

Go on, I give you full permission.

It will be every bit as delicious, and SO much simpler too. I also love this recipe because I was able to get my kids involved in preparing the meal. My older two are busy chopping (with supervision), and measuring, while my youngest is in charge of pouring everything into the slow cooker. Made with everyday ingredients, and quick to throw together—it was really a breeze.

The end result is a hearty and delicious sauce ready to serve up over egg noodles. My kids always eat twice as enthusiastically when they are involved in the food prep. Give it a try and let me know what your kids think!

Slow Cooker Chicken Stroganoff

Prep Time : 20 minutes | Cook Time : 7 hours | Serves : 6

Ingredients:

2 tbsp (30 mL) vegetable oil

2 lbs (908 g) boneless, skinless chicken thighs cut into bite size pieces

6 oz (170 g) button mushrooms, quartered (whole if very small)

1 medium leek, cleaned and chopped (white and light green parts only)

¼ cup (60 mL) white wine

1/2 cup (125 mL) flour

1 carton (900 mL) CAMPBELL'S® Ready to Use 30% Less Sodium Chicken broth

1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery soup

¼ cup (60 mL) fresh tarragon, chopped

¼ cup (60 mL) sour cream

Preparation:

Brown chicken well in heated oil in a large skillet, over medium-high heat, about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer cooked browned chicken to slow cooker.

Add leeks and mushrooms to pan and sauté for 3-4 minutes or until soft. Add white wine and simmer for 2-3 minutes. Add flour and stir to combine and transfer to slow cooker. Add soup and broth, cover and cook on low for 7-9 hours.

Before serving, stir in sour cream and tarragon. Serve over cooked egg noodles.