I honestly, 100% believe that the only people who dislike slow cookers don’t have one.
Or have one, tried it, and failed. I don’t know how, but I guess anyone could.
There are cons to using a slow cooker, like having to clean it (because that’s a royal pain to me) and having to smell the heavenly aroma of food throughout your house ALL FREAKING DAY, but there is one pro that makes it worthwhile.
IT’S CALLED NOT REALLY HAVING TO DO MUCH OF ANYTHING ALL DAY.
Some recipes, like this one, will take an additional step, but typically they’re small and easy.
And, come on. Tell me that isn’t worth a little extra work.
Yeah. You can’t. I know.
Slow Cooker Chicken Stroganoff
(Originally posted here)
5-6 chicken breasts
1 packet dry onion soup
1 can cream of mushroom soup
12 oz. sour cream
1 bag egg noodles
First, mix your onion soup, cream of mushroom soup, and sour cream together in a bowl. It won’t look pretty, but just go with it.
Lay your chicken breasts into the bottom of the slow cooker pot, whole.
Top it with the soup mix.
Cover and cook on low for 4-6 hours.
Cook your egg noodles as per the package directions.
Serve the whole chicken breasts over cooked egg noodles.
The chicken breasts should be tender enough to shred alone with your fork. And don’t forget to spoon the soup over everything. Because it’s just added deliciousness. Oh, and the kids? They will eat this up FAST. Please believe. I get second helping requests a LOT.