Crock Pot Chicken Stroganoff
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- 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
1. Put chicken breast in crockpot.
2. Mix all other ingredients in a bowl and pour over chicken.
3. Cook on low for 7 hours.
4. Shred the chicken and stir back into sauce.