Name: Slow-Cooker Chicken Stroganoff
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 pounds boneless skinless chicken thighs, cut into 1-in. pieces -; 2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted -; 1/2 cup dry white wine or chicken broth -; 1/2 pound sliced baby portobello mushrooms -; 2 cups sour cream -; 3/4 teaspoon salt -; Hot cooked egg noodles -; Pepper -; Chopped fresh parsley, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Chicken Stroganoff

1. 3 pounds boneless skinless chicken thighs, cut into 1-in. pieces -

2. 2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted -

3. 1/2 cup dry white wine or chicken broth -

4. 1/2 pound sliced baby portobello mushrooms -

5. 2 cups sour cream -

6. 3/4 teaspoon salt -

7. Hot cooked egg noodles -

8. Pepper -

9. Chopped fresh parsley, optional -

How to cook deliciously - Slow-Cooker Chicken Stroganoff

1. Stage

Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker.

2. Stage

Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.