Chicken Stroganoff

By Thom7747

Now that the holidays are over, it’s time to go back to the crockpot on Wednesday nights. It’s the best way for us to get a good hot family meal before Wednesday Bible class. That means we don’t have to eat out or wait until after class!! Oh and there’s nothing like the aroma in the house all day long as it cooks.

Ingredients

• 2 lbs skinless, boneless chicken breast halves and/or thighs (I just used 3 skinless boneless breasts)
• 1 cup chopped onion
• 1/3 cup water
• 1 4-ounce can sliced mushrooms, drained
• 2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic (I’ve never heard of this, so I used regular cream of mushroom soup and added a Tablespoon of minced garlic)
• 12 ounces dried wide egg noodles
• 1 8-ounce carton dairy sour cream
• freshly ground black pepper, fresh thyme sprigs, salt (optional)

Preparation

Step 1

Cut the chicken into 1-inch pieces.

In a 3 1/2 or 4-quart slow cooker, combine chicken pieces, onion, and mushrooms.

In a medium bowl, stir together mushroom soup and the water.
1. Pour over chicken and vegetables.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

Cook noodles according to package directions; drain well.

Just before serving, stir sour cream into mixture in cooker.

Serve over hot cooked noodles.

If desired, sprinkle with pepper and garnish.