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Monday, January 15, 2007

Crockpot - Chicken Stroganoff



Prep: 20 minutes
Cook: 6 to 7 hours (low) 3 to 3.5 hours (high)
Makes 6 to 8 Servings

2 pounds skinless, bonless chicken breast halves and/or thighs (I used breast)
1 cup chopped onion
1 4oz. can sliced mushrooms
2 - 10 3/4 oz. cans condensed cream of mushroom soup with roasted garlic (I could not find this, so I used regular cream of mushroom soup and added two cloves of garlic finely chopped to the pot)
1/3 cup water
12 oz. dried wide egg noodles
1 - 8oz. carton dairy sour cream
fresh ground black pepper (optional) (I used)
fresh thyme sprigs (optional) (I didn't use)

1. Cut chicken into 1-inch pieces. In a 3.5 or 4 quart slow cooker (I used my 6 quart cooker), combine chicken pieces, onion, and mushrooms. In a medium bowl, stir together cream or mushrooms soup & the water. Pour over chicken & vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3.5 hours. (I cooked on low heat setting)

3. 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 with thyme.

Per Serving; 539 Calories, 14 g fat, 3 g fiber.

1 comments:

Just Shar said...

i LOVE stroganoff!!!! i don't think i've tried it with chicken?? i should!!! :)