Slow Cooker Chicken Stroganoff |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 5 |
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I found this recipe online (another site) - and it sounded okay, but - a lot of the ratings said it was bland and suggested that the next time they made this recipe they would add this or that. Thus, I took some of their suggestions and added a few of my own, and the result - YUM! Ingredients:
1 lb boneless skinless chicken breast |
1/2 cup onion, chopped |
1 (10 1/2 ounce) can cream of chicken soup |
1 chicken bouillon cube |
1 (4 ounce) can mushroom pieces |
1/2 cup water |
1 tablespoon worcestershire sauce |
3 garlic cloves, sliced |
1/4 teaspoon lemon pepper seasoning |
1 bay leaf |
6 ounces egg noodles |
4 ounces sour cream |
green onion, chopped |
Directions:
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker, combine the chicken pieces, lemon pepper seasoning, mushrooms, bullion cube, bay leaf, garlic cloves, and onion. In a medium bowl, stir together the soup, Worcestershire, and water. Pour over chicken and onions.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with chopped green onions.
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