Tonight was a 5 star online recipe for Slow Cooker Chicken Stroganoff, it was delicious. Recipe below. Level: Easy Yield: 4 to 6 servings Total: 4 hr 15 min Active: 15 min Save Recipe Add to Meal Plan Ingredients Select All 2 cups low-sodium chicken broth 1/4 cup all-purpose flour 1 tablespoon tomato paste One 1-ounce package dry onion soup mix Kosher salt and freshly ground black pepper 8 ounces button mushrooms, quartered 6 boneless, skinless chicken thighs (about 1 3/4 pounds) 12 ounces egg noodles 4 tablespoons butter, cut into pieces 4 ounces cream cheese, at room temperature Chopped fresh parsley, for serving Directions Special equipment: a 6-quart slow cooker 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.
Pulled pork made in the crock pot on buns with pickles and onion, cole slaw, fries made in the air fryer.
I made some chicken salad using the instant pot. Rubbed spices of choice into chicken breasts (about 1.5 lbs.) and cooked for 25 minutes in a cup of chicken broth and onion soup mix. Shredded the chicken when done, added cutup celery and copious amount of crispy bacon bits (4 slices) into the 1/2 or more cup of mayo, mixed and put into fridge.