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Slow Cooker Chicken Stroganoff
January 26, 2005

This was the most delicious dinner. I used frozen chicken breasts straight from the freezer to the pot and followed advice from other reviewers: Skipped the margarine, used half of 0.7 oz pkg Italian dressing mix (will use even less next time), 1 can Healthy Request Crm of Chicken soup and 1 can Healthy Request Crm of Mushrom soup thinned with about 3/4 c. milk. I let it cook for about five hours until it was moist and tender, falling apart. Shredded the chicken and then I added 4 oz. 1/3 less-fat cream cheese and about 1/2 c. of sour cream. I let it cook in the crockpot for another 45 minutes to let the flavors blend. Served it over whole wheat egg noodles and it was heavenly.

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