Ingredients
- 1 lb Ground Chicken
- 8 oz Cream Cheese Soften it up
- 1 10 1/2 oz can Cream of Chicken Soup Condensed
- 8 oz sliced mushrooms
- 1 packet Dry Onion Soup Mix
- 1 lb Pasta or Egg Noodles Dealer's choice
- 1-2 dashes S&P To taste, probably just some pepper
- 1-2 dashes Any dried green spice It's a garnish, who cares
Servings: people
Instructions
- Dump the ground chicken in the slow cooker and break it up with a spoon or whatevs so it doesn't cook into 1 big lump.
- Toss the shrooms on top.
- Mix up the cream cheese, soup mix & cream of chicken soup in a bowl.
- Pour/spread the mixed up concoction over the shroomy topped ground chix.
- Cook it for like 4-6 hours, longer on low, shorter on high, you know how a slow cooker works.
- Close to meal time boil up some water, pour the pasta in, cook till it's done. Box directions, don't ask me.
- Strain the pasta, plate it and top with a nice heap of the slow cooker stroganoff. Don't be stingy with it, smother that mother. Garnish if you're fancy.
- Stuff your face and enjoy.
Recipe Notes
Don't be afraid to pop the lid once or twice and give it a sniff and a stir. Some people will say don't take the lid off blah, blah, blah. Don't listen to those people. Bunch of killjoy shits I tell ya. It's 2017 for crying out loud, lift the lid, stir a bit. Live a little.
Salt & pepper to taste, salt the pasta water too if you want or don't, who cares. You show me someone who can tell the difference and I'll show you a filthy, filthy liar.
Don't eat it if the meat is still raw, cook it through bobo.
0 comments on “Slow Cooker Chicken Stroganoff”Add yours →