Slow-Cooker Chicken Stroganoff

Name: Slow-Cooker Chicken Stroganoff
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 8 servings.
Ingredients: 3 pounds boneless skinless chicken thighs, cut into 1-in. pieces; 2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted; 1/2 cup dry white wine or chicken broth; 1/2 pound sliced baby portobello mushrooms; 2 cups sour cream; 3/4 teaspoon salt; Hot cooked egg noodles; Pepper; Chopped fresh parsley, optional

This recipe is creamy, warm, satisfying and fairly inexpensive—and needs just a few ingredients! Who could ask for more on a cold winter evening? I will admit, though, that I have been known to make it during the summer, too. —Jason Kretzer, Grants Pass, Oregon

Ingredients

3 pounds boneless skinless chicken thighs, cut into 1-in. pieces
2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted
1/2 cup dry white wine or chicken broth
1/2 pound sliced baby portobello mushrooms
2 cups sour cream
3/4 teaspoon salt
Hot cooked egg noodles
Pepper
Chopped fresh parsley, optional

Directions

Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker.
Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and if desired, parsley.