A simply good life.

Crockpot cooking is pretty much all the cooking that is getting done these days with a baby in the house. It’s either that, or wait until both of us are at home and then starting dinner which means eating very late. No thanks, I’ll just throw a few things in the crock pot and call it a day.

This chicken stroganoff recipe was a winner in our house. And even though it does take some canned goods (with the dreaded bpa) – it’s a healthier version of this dish than the traditional. Enjoy.

Ingredients:

• 1 can Campbell’s 98% fat free cream of mushroom soup
• 16 oz fat free sour cream
• 1 envelope of Lipton onion soup mix
• 1 lb of frozen boneless skinless chicken breast

Directions:

1. Put chicken breast in crockpot.
2. Mix all other ingredients in a bowl and pour over chicken.
3. Cook on low for 7 hours.
4. Shred the chicken and stir back into sauce.

Serve it over egg noodles.