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     Title: Slow-Cooker Chicken Stroganoff
Categories: Poultry, Mushrooms, Dairy, Pasta
     Yield: 8 Servings

     3 lb Chicken thighs; boned,
          - skinned
21 1/2 oz Cream of chicken with herbs
          - soup (2 cans); undiluted
   1/2 c  Chicken broth
   1/2 lb Baby portobello mushrooms;
          - sliced
     2 c  Sour cream
   3/4 ts Salt
          Egg noodles; cooked, hot
          Pepper
          Fresh parsley; chopped (optional)

 Place chicken, soup and broth in a 5 or 6 qt slow cooker. Cook,
 covered, on high, 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 to 2 hours longer. Stir in sour cream and salt. Serve with
 egg noodles; sprinkle with pepper and, if desired, parsley.

 Recipe by Jason Kretzer, Grants Pass, Oregon

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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