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|Slow Cooker Chicken Stroganoff|
What’s in a name? Not much apparently.
Making this dish was the May monthly activity for we AllRecipes Allstars.
What we had to do was go to the Australian/New Zealand site, pick out a recipe that had no photo attached to it, make the dish and upload a photo of it.
Since a lot of recipes on there call for ingredients not available in the USA, I chose this because I had all the ingredients and I am a fan of stroganoffs as a rule.
I thought it was a tad strange to include basil in stroganoff, and more strangely, to NOT include mushrooms nor even use cream of mushroom soup.
I was never one to back away from what appears to be strange flavor combinations because they often seem to work. This one didn’t.
Not being Australian, I have no idea what they consider “stroganoff,” so I won’t say anything about that, but here in the USA, this sure doesn’t fit the description.
Of course, your mileage may vary with it, but I really didn’t like this at all. I will eat it since I never waste food, but I’d never make it again, at least the way it’s written (which I’m giving here). The way I’d improve this dish is to get rid of basil–what it’s doing in here I haven’t a clue–add some fresh, sliced mushrooms and use cream of mushroom soup instead of the cream of chicken.
Slow Cooker Chicken Stroganoff
- 1 can cream of chicken soup (10 oz)
- 1/2 packet French onion soup mix
- 3 teaspoons garlic, crushed or finely chopped
- 1 chicken stock cube
- 1/2-3/4 cup warm water
- 1 1/2 tablespoons Gourmet Garden Basil (in tube)–*I used pesto*
- 1 cup chopped onion
- 1 kg chicken breast diced (2.2 lbs)
- 1/4 cup cream cheese
- 1/4 cup sour cream