| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Crockpot |
8 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves |
| 1 |
lb |
Mushrooms, sliced |
| 1 |
md |
Onion, sliced |
| 3 |
|
Cloves garlic, minced |
| 6 |
|
Green onions, white part only, sliced |
|
|
Green onion tops, sliced, reserved |
| 1/4 |
ts |
Dried thyme |
| 3/4 |
c |
White wine |
| 1/2 |
ts |
Fresh ground black pepper |
| 1 |
ts |
Dry mustard |
| 3/4 |
c |
Chicken broth |
| 1 1/2 |
c |
Sour cream, regular or low-fat |
| 1/2 |
c |
Wondra (quick mixing flour) |
| 12 |
oz |
Egg noodles, cooked as directed |
INSTRUCTIONS
Bone and skin chicken breasts. Cut into 1/2" cubes. Combine all
ingredients, except sour cream and flour. Place in a 4 to 5 quart crockpot.
Cook on low for approximately 6 to 7 hours, stirring once or twice, if
possible. Increase heat to high. Mix sour cream and flour together. Stir
some of the hot liquid from the crockpot into the sour cream mixture; then
stir the sour cream mixture into the slow cooker, mixing well. Cover and
cook on high for 30 minutes more or until slightly thickened. Serve over
cooked noodles or stir noodles into Chicken Stroganoff. Sprinkle reserved
sliced green onions over top. Recipe by Lynn Thomas dcqp82a.
Recipe by: Lynn Thomas Posted to TNT - Prodigy's Recipe Exchange Newsletter
by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jul 10, 1997
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