With the weather change, our dinner plan changes as well. While we BBQ a lot in summer and enjoy fresh salads or a lighter dinner, fall weather calls for more hearty food. Time for me to bring out the slow cooker. It is a great way to prepare food in the morning or maybe around lunch time and put everything in the slow cooker while you work or run errands. The house smells wonderful and when it's dinner time it's so much less stressful to get a healthy, homemade dinner on the table. My two teenagers started track and field again - they are both sprinters - and when they get home from practice they are super hungry. They already call me on their way home to ask what's for dinner!
I personally love all types of stroganoff so I thought trying a slow cooker option. This recipe is very easy to make and you can prepare it well ahead of time. Serve it over rice, egg noodles, or orzo. Butter lettuce or any mixed salad is great as a side dish as well.
4-4 1/2 lbs of boneless, organic chicken breast, cut in small stripes
1/4 cup melted butter
2 (.7oz) packages of dry Italian salad/dressing mix
2 (10.75oz) cans condensed cream of chicken soup + 2 cans of water
1 (8oz) package of cream cheese
1 (8oz) package of fresh, organic Crimini mushrooms, sliced
1 jar (12.3oz) cornichons, sliced
Fresh parsley to garnish if desired
Put chicken, melted butter, and Italian dressing mix in slow cooker. Mix together and cook on low for about 5 hours.
Add cream of chicken soup, 2 cans of water, cream cheese, mushrooms and cornichons. Cook for an additional 1 hour or until heated through and hot.
Garnish with fresh parsley
I hope you enjoy this recipe. As always, Guten Appetit!