Chicken Stroganoff - slow cooker freezer meal

We make 3 bags for each of us, totaling 6.  so we just multiply.  I would suggest you make at least 3 bags for yourself if you want a quick and easy meal that will last for about two days of meals each.

Love my slow cooker!

This can also be adapted to the instant pot.   I love that too. 

This is for one recipe that we get about 4 generous servings from.   but by cutting up those breasts you could easily get 5 - 6 servings if you have kids.  There is a lot of sauce too, which I like for the noodles.

4 chicken breasts
8 oz sliced mushrooms
1 8 oz cream cheese softened
1 10.5 oz can cream of chicken soup
1 envelope dry onion soup mix
salt and pepper to taste
parsley for garnish
egg noodles for serving

1. place chicken in bottom of lightly greased slow cooker.  Add mushrooms.  In a medium sized bowl ad cream cheese, chicken soup and dry onion soup mix.  Mix until incorporated and spread on top of chicken and mushrooms

2.  cook on low for 4-6 hours or high for 3-4 hours.  serve over noodles and top with fresh parsley.

OK, so what we did was to mix the stuff they said to mix together.  Chop up the chicken into huge chunks and mix that in too,  Then stick it all in a freezer bag (already labeled, we learned that the hard way last time).  We also used only 3 breasts in each because we ended up a whole pack short.  Not sure how that happened. 

I dumped this one in totally frozen this morning.  By about 2 it was totally done.  I  put it in the fridge until supper.  Carrie wants to try beef chunks next time.  Maybe like stew meat or a chuck roast cut up in chunks.  But the chicken was good with that white sauce.

And anything with cream cheese is perfect in my book!

Let me know if you make it.