Best Weight Watchers Crock Pot Chicken Stroganoff Remake Recipes

WEIGHT WATCHERS CHICKEN STROGANOFF FOR THE CROCK POT - 4 POINTS

Steps:

• Place the frozen chicken in the bottom of a crockpot.
• Mix the other ingredients together in a separate bowl and pour it over the chicken.
• Cover and cook on low for 7 hours.

WEIGHT WATCHERS CROCK POT CHICKEN STROGANOFF

Steps:

• Put frozen chicken in bottom of crock pot.
• Mix soup, sour cream, onion soup mix, and pour over chicken.
• Cook on low for 7-8 hours.

CROCK POT CHICKEN STROGANOFF

Steps:

• Place chicken in bottom of crock pot.
• Combine soup, sour cream and onion soup mix and pour over chicken.
• Cook on low for 7 hours.
• Serve over cooked rice or noodles.

WEIGHT WATCHERS CHICKEN STROGANOFF 3 POINTS

Steps:

• In med. skillet, heat 2 tsp oil; add chicken.
• Cover over med.-high heat, stirring frequently, until golden brown.
• Remove chicken from skillet; set aside.
• In same skillet, heat remaining 2 tsp oil; add mushrooms and onion. Cook stirring frequently, until all liquids has evaporated and onions are golden brown.
• In small bowl, with wire whisk, combine broth and flour, blending until flour is dissolved; strain and add to skillet. Stirring constantly, bring liquid to a boil over high heat; reduce heat to low. Simmer 10 minutes, stirring frequently.
• Stir reserved chicken into broth mixture; simmer 5 minutes.
• Remove skillet from heat; stir in sour cream, red wine vinegar, mustard, and pepper.

CROCK POT CHICKEN STROGANOFF - WEIGHT WATCHERS 4 POINTS + RECIPE - (4.1/5)

Steps:

• Place your frozen chicken breasts in a crock pot. In a medium sized bowl, mix the remaining ingredients and pour it over the chicken. Set crock pot on low and cook for 7 hours. Using a fork, shred the chicken in the crock pot and stir. Serve over rice or noodles, but be sure to add wight watcher points if you're tracking them.

SLOW COOKER CHICKEN STROGANOFF

Steps:

• Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
• When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
• Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.