There seems to be a theme lately with all of my crockpot recipes. Can you tell I've been busy and would rather not be pouring over the stove during the craziest time of the day in my house. :) Surprisingly, my family loves Stroganoff. I had this amazing beef one but it was loaded with cream cheese and all kinds of amazing but high calorie ingredients. I was skeptical that this low cal chicken one would hit the spot like the other one, but thankfully it was delicious and a big hit in my house. As I type this, my hubs just lifted up the crockpot lid, took a deep wif and said.. "Man that smells good". So, if you want to please your man AND kiddos.. give this one a try. ;)
I pair it with whole wheat egg noodles and a veggie.
Ingredients:
- 1 can Campbell’s 98% fat free cream of mushroom soup
- 16 oz fat free sour cream
- 1 envelope of Lipton onion soup mix
- 1 lb of frozen boneless skinless chicken breast
- Put chicken breast in crockpot.
- Mix all other ingredients in a bowl and pour over chicken.
- Cook on low for 7 hours.
- Shred the chicken and stir back into crockpot
