adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Chicken Stroganoff
0 Likes
Prep Time:
10 minutes
Total Time:
2 hours 20 minutes
Slow cooker chicken in creamy sauce for ultimate comfort.
Ingredients:
  • 1 lb boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 tablespoons butter
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup diced onions
  • 12 oz uncooked egg noodles, cooked as directed on package
  • Chopped parsley, if desired
Instructions:
  • Add the chicken breasts to the slow cooker and generously season with salt and pepper.
  • In a 1-quart saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, whisking constantly. Stir in chicken broth, milk, and Worcestershire sauce. Cook for about 3 minutes until the mixture thickens. Pour the sauce over the chicken, cover, and cook on High for 2 hours or Low for 4 hours until the chicken is tender and fully cooked.
  • Combine shredded chicken with a velvety sour cream mixture, then cover and cook on High heat for 10 minutes.
  • Heat olive oil in a skillet over medium heat, then sauté mushrooms and onions until fork-tender for about 10 minutes. Stir cooked mushrooms and onions into the chicken mixture and serve over cooked egg noodles.
  • Garnish with fresh parsley right before serving.

Similar Recipes