Recipe By : Lynn Thomas
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
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6 chicken breast halves
1 pound mushrooms -- sliced
1 medium onion -- sliced
3 cloves garlic -- minced
6 green onions--
white part only -- sliced
green onion tops, sliced -- reserved
1/4 teaspoon dried thyme
3/4 cup white wine
1/2 teaspoon fresh ground black pepper
1 teaspoon dry mustard
3/4 cup chicken broth
1 1/2 cups sour cream, regular or low-fat
1/2 cup Wondra (quick mixing flour)
12 ounces egg noodles -- cooked as directed
Bone and skin chicken breasts. Cut into 1/2" cubes. Combine all
ingredients, except sour cream and flour. Place in a 4 to 5 quart
crockpot. Cook on low for approximately 6 to 7 hours, stirring once
or twice, if possible.
Increase heat to high. Mix sour cream and flour together. Stir
some of the hot liquid from the crockpot into the sour cream mixture;
then stir the sour cream mixture into the slow cooker, mixing well.
Cover and cook on high for 30 minutes more or until slightly
thickened. Serve over cooked noodles or stir noodles into Chicken
Stroganoff. Sprinkle reserved sliced green onions over top. Recipe by
Lynn Thomas dcqp82a.
