Slow Cooker Chicken Stroganoff

This is one  of those go-to recipes I use when I really do not want to cook, but  I know that I will be  even more inclined not to cook as the day goes on. Every now and then I am a total sucker for convenience foods. In fact, I always make sure I have packets of italian salad dressing mix and a can or two of Healthy Choice reduced fat cream of chicken soup on hand so I can make this meal on days like today.  I first had this chicken stroganoff almost 12   years ago when our youngest child was born. A friend from our church brought us over   chicken stroganoff ,and my  husband and older sons loved it. So it became a favorite meal very quickly. I love that it is so versatile.You can add mushrooms ,onions,  or even broccoli florets.You could also use sour cream instead of the cream cheese. Or use  both to make it super rich. It can easily be doubled for a larger family. I use reduced  fat  cream of chicken soup  and cream cheese. Who doesn't love a tasty, kid friendly meal that cooks in the crock pot all day?

Slow Cooker Chicken Stroganoff

Ingredients

4 skinless, boneless chicken breast halves - cubed  2 T butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (8 ounce) package  reduced fat cream cheese (or you can use sour cream) 1 (10.75 ounce) can reduced fat condensed cream of chicken soup Directions

	Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
	In a bowl, whisk together the cream cheese and soup. Pour over the chicken and cook on high for another 1/2 hour or until heated through and warm.

Serve  with rice ,egg noodles or  pasta of your choice.