Name: Slow-Cooker Chicken Stroganoff
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 pounds boneless skinless chicken thighs -; 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 -

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

Combine the chicken, soup and wine in a 5- or 6-quart slow cooker. Cook, covered, on high until a thermometer inserted into the chicken reads at least 165°F, about three hours. Cut the chicken into bite-sized pieces, and return them to the slow cooker.

2. Stage

Add the mushrooms to the slow cooker and continue cooking, covered, on high for another 1 hour and 30 minutes to 2 hours, until the mushrooms are tender. Stir in the sour cream and salt.

3. Stage

Serve the chicken stroganoff over egg noodles, with a sprinkling of pepper and chopped parsley, if desired.