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Slow-Cooker Chicken Stroganoff

This recipe is creamy, warm, satisfying, fairly inexpensive and needs just a few ingredients! Who could ask for more on a cool autumn evening? I will admit, though, that I have been known to make it during the summer, too. —Jason Kretzer, Grants Pass, Oregon
  • Total Time
    Prep: 15 min. Cook: 4-1/2 hours
  • Makes
    8 servings

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

Directions

  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 447 calories, 29g fat (12g saturated fat), 133mg cholesterol, 877mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 36g protein.

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