Creamy and comforting, this Chicken Stroganoff will quickly become a family favorite, perfect for busy weeknights!
Ingredients:
2 lb skinless boneless chicken breast or thighs
1 cup chopped onion
2 (10 oz) cans condensed cream of mushroom soup with roasted garlic
8 oz sour cream
12 oz dried wide egg noodles
1 cup water
Freshly ground black pepper (optional)
Directions:
Prepare the Chicken: Cut the chicken into 1-inch pieces and place them in a slow cooker with the chopped onion.
Add the Soup: In a bowl, mix the condensed cream of mushroom soup with water and pour the mixture over the chicken and onion in the slow cooker.
Cook: Cover and cook on low for 6-7 hours or on high for 3-3.5 hours, until the chicken is fully cooked and tender.
Cook the Noodles: About 20 minutes before serving, cook the egg noodles according to package directions. Drain and set aside.
Finish with Sour Cream: Stir in the sour cream into the chicken mixture just before serving. Spoon the creamy stroganoff over the hot noodles and season with freshly ground black pepper, if desired.
Prep Time: 15 minutes | Cooking Time: 6-7 hours (low) or 3-3.5 hours (high)
Kcal: 450 kcal per serving | Servings: 6 servings