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Two More Slow Cooker Recipes: Creamy Chicken and Goulash

Creamy Chicken


6 medium boneless skinless chicken breasts

½ cup white wine

1 can cream of chicken soup

1 cup sour cream (you can mix this with ¼ cup flour to thicken it up a bit if you prefer)

1 tsp. to 1 T. mustard (optional, amount depends on how much you like the taste.  This dish is delicious without the mustard but adding it gives the meal a different little kick.  I either stir it into the soup if I want a stronger infusion of the mustard flavour into the chicken or into the sour cream if I want a subtler taste more in the sauce than the chicken itself.)

Salt, pepper, and paprika to taste

Instructions:  Season the chicken with the spices. Put in slow cooker. Mix together wine and soup and pour over chicken. Cover and cook on low for 7 ½ to 8 ½ hours. Take out the chicken and stir in the sour cream (with flour if desired). Put chicken back in and continue cooking for another ½ hour. We love this served over rice or noodles.



2 lbs round steak,, cubed

1 cup chopped onion

1 garlic clove, minced

2 T. flour

salt, pepper to taste

1 ½ tsp. paprika

¼ tsp. thyme

1 ½ cups tomato sauce

1 cup sour cream

Instructions:  Place the meat, onion, and garlic in the slow cooker. Add the flour and stir until the meat is well coated. Add everything else except the sour cream, cover, and cook for 8 hours. Stir in the sour cream and continue cooking ½ hour longer. Serve over noodles.  For a more traditional taste, sprinkle on some poppy seeds just prior to serving.


One response »

  1. These both sound very tasty. I do like slow-cooker food.


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