Crock Pot Chicken Stroganoff

Name: Crock Pot Chicken Stroganoff
Ingredients: 6 skinless chicken thighs; 1/4 cup white wine; 1 (10 ounce) can cream of mushroom soup; 2 (4 ounce) cans sliced mushrooms, rinsed and drained; 1 cup creme fraiche (or sub with sour cream); 1/4 cup flour; salt and pepper, to taste; 1 lb egg noodles, cooked

8 ingredients

5 steps

Ingredients

6 skinless chicken thighs
1/4 cup white wine
1 (10 ounce) can cream of mushroom soup
2 (4 ounce) cans sliced mushrooms, rinsed and drained
1 cup creme fraiche (or sub with sour cream)
1/4 cup flour
salt and pepper, to taste
1 lb egg noodles, cooked

Directions

1

Place chicken, mushrooms, wine and soup in the crock pot and stir. Cover and cook on high for 3-4 hours (or 7-9 hours on low).
2

Half an hour before serving, mix the creme fraiche and flour. Remove the bones now if you did not use boneless thighs.
3

Add the creme fraiche and flour mixture to the chicken and gravy and stir until the chicken falls apart into fork-sized pieces.
4

Add salt and pepper to taste. Continue to cook for 30 minutes on low.
5

Serve chicken and sauce over hot cooked noodles.