This Chicken Stroganoff is an easy slow cooker meal!
Although the Instant Pot is my favorite kitchen gadget to cook with some meals are just better in the slow cooker.
The last time I moved I actually got rid of my crock pots. Because my Instant Pot has a slow cooker mode I didn’t think I needed them anymore.
What I didn’t realize is that the Instant Pot only heats on the bottom, so it doesn’t slow cook as good as a crock pot.
So I broke down and bought another slow cooker. I think it was a good decision.
Plus there’s nothing like the smell of food cooking in the crock pot all day. I love coming home to that!
I have a recipe for Beef Stroganoff that’s made in the Instant Pot. It’s really good and low in points. It’s more of a soup style stroganoff.
It made me want to make a chicken stroganoff in the slow cooker. But I wanted it to be creamy instead of soupy.
To keep this chicken stroganoff lower in points I used Healthy Request cream of chicken soup. I also used reduced fat cream cheese.
I also used Lipton onion soup mix which always adds a ton of flavor!
This chicken stroganoff is 5 points per serving for blue and purple, 7 points for green. I calculated it at 4 servings which gives you about 1 cup of the chicken mixture.
How you want to serve this is up to you. I like it over riced cauliflower because it doesn’t add any points to the recipe.
You can also put it over egg noodles or any other type of noodles. Just make sure you add the points for the noodles.
I let the chicken cook on low for 4 hours. At that point I was able to shred the chicken with a fork.
One thing I love about the Instant Pot is how quickly food cooks, but sometimes it’s worth the extra time in the slow cooker. 🙂
Yield: 4 servings (5 points per serving for blue and purple, 7 points for green)
- 1 lb. boneless, skinless chicken breast
- 1 (10.5 oz.) can Healthy Request cream of chicken condensed soup
- 1 packet Lipton onion soup mix
- 8 oz. sliced white mushrooms
- 4 oz. reduced-fat cream cheese
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Cut each chicken breast into 3 pieces then place in the slow cooker. Add the mushrooms.
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In a medium bowl mix together the cream of chicken soup and Lipton soup mix. Pour over the chicken and mushrooms.
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Cook on low for 4 hours.
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Remove the chicken and shred with a fork. Add the chicken back to the slow cooker. Keep the heat on.
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Cut the cream cheese into pieces and add to the slow cooker. Stir occasionally until the cream cheese has melted.
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Serve over riced cauliflower, egg noodles, or regular noodles. Add additional points for noodles.
Here is the recipe for the beef stroganoff:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Cyndy
October 12, 2020 at 2:24 amThis looks delicious. I do have one question. When you are mixing the cream of chicken soup with the Lipton soup mix, do you add any water? Thanks so much.
keepingonpoint
October 12, 2020 at 7:52 pmI did not add any water. When the chicken is cooking it will release fluid.
Cyndy
March 13, 2021 at 9:35 amThis has become a family favorite. I’ve have added it to our regular rotation. My daughter, who doesn’t like chicken, LOVES this. Thanks so much.
keepingonpoint
March 13, 2021 at 2:56 pmThat’s great!! 🙂
Irene
October 20, 2020 at 4:22 pmCan you make this in an instant pot?
keepingonpoint
October 21, 2020 at 10:12 amThere are instructions for the Instant Pot and slow cooker on the recipe card.
Kerie Kelly
March 3, 2021 at 10:01 pmMade this last night and even my picky eater loved it. Soooo good.
keepingonpoint
March 4, 2021 at 2:09 pmThat’s great!!