SLOW-COOKER CHICKEN STROGANOFF

Slow-Cooker Chicken Stroganoff image

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

Provided by Taste of Home

Categories Dinner

Time 4h45m

Yield 8 servings.

Number Of Ingredients 9

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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

Steps:

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 : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 877mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.