Monday, April 16, 2012

Crockpot Chicken Stroganoff

This may not look pretty, but it's quite delicious.  And so, so easy to make.  The original recipe calls for egg noodles, which makes complete sense in a stroganoff, but I was out of them so served over rice. 

My entire family enjoyed this one, except the 4 year old, who claimed he wasn't at all hungry, though he did try all parts of his dinner.

Make this!!

Crockpot Chicken Stroganoff Source:365 Days of Slow Cooking via Lauren's Kitchen
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1 Tbsp dehydrated onion or 1/4 cup chopped onion
  • 1 (4 oz) can mushrooms, drained
  • 1 (13.75 oz) can cream of chicken soup
  • 2 tsp dried parsley
  • 1 (8 oz) can tomato sauce
  • 1/2 cup sour cream
  • Salt and pepper to taste
Combine the chicken, onion, mushrooms, cream of chicken soup, and tomato sauce in slow cooker. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours. Shred the chicken and add in the parsley, sour cream and salt and pepper. Stir and turn to HIGH. Let sit without lid for 10-15 minutes. Serve over egg noodles.

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