SLOW-COOKER CHICKEN STROGANOFF

Slow-Cooker Chicken Stroganoff image

This creamy comforting chicken dish is made easy in the slow cooker.

Provided by Karly Campbell

Categories Entree

Time 2h20m

Yield 4

Number Of Ingredients 14

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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
1/2 cup sour cream
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

Steps:

Place chicken breasts in slow cooker; sprinkle with salt and pepper.
In 1-quart saucepan, melt butter over medium heat. Beat in flour with whisk. Cook 1 minute, beating constantly. Beat in chicken broth, milk and Worcestershire sauce. Continue cooking about 3 minutes or until mixture is thickened. Pour mixture over chicken. Cover and cook on High heat setting 2 hours or Low heat setting 4 hours or until chicken is tender and cooked through.
Shred chicken; stir in sour cream. Cover and cook on High heat setting 10 minutes.
Meanwhile, heat olive oil in 6-inch skillet over medium heat. Stir in mushrooms and onions; cook about 10 minutes or until fork-tender. Stir mushrooms and onions into chicken mixture; serve over cooked egg noodles.
Sprinkle with parsley just before serving.

Nutrition Facts : Calories 650, Carbohydrate 64 g, Cholesterol 175 mg, Fat 4 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 5 g, TransFat 1/2 g