Slow Cooker Chicken Stroganoff


  • 4 skinless, boneless chicken breast halves – cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup


  1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

*You could add any veggies you wanted, or none at all. I think I’ll add peas to this.

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4 Responses to Slow Cooker Chicken Stroganoff

  1. It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it. ~Julia Child

  2. Karen Joy says:

    Nikki,you posted this,have you made it?Do you know what I could use instead of the dry Italian dressing?I cant find that at my store.

    • Nikki says:

      Do you have ranch seasoning in the packets? I’ve made it with both, and both are great. When I use ranch, I also put in some “real” bacon pieces. Otherwise, I’m not sure. I don’t think liquid Italian dressing would work.

  3. Karen Joy says:

    Ive only looked in our small town store for these packets.I just keep forgetting to look for them when Im in the city/bigger stores.Im sure they’ll have it.I was just thinking of making this in a day or so and wont be going out of town.I know you’ve posted other recipes with the Ranch packet so Ill have to actually write it down and look next time in the city!Wondering if i could put in a little Italian seasoning/spices.Thanks you.

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