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; 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

Total Time Prep: 15 min. Cook: 4-1/2 hours

Yield 8 servings

Test Kitchen Approved

This slow-cooker chicken stroganoff takes just a handful of ingredients and a few minutes of your time, but it's still rich and comforting. If you need a reason to dust off your slow cooker, this is it.

Ingredients

3 pounds boneless skinless chicken thighs
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.

Nutrition Facts

1-1/3 cups: 447 calories, 29g fat (12g saturated fat), 133mg cholesterol, 877mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 36g protein.

This recipe is creamy, warm, satisfying and fairly inexpensive—and it 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 summer, too. —Jason Kretzer, Grants Pass, Oregon

Recipe Creator