Crockpot Chicken Stroganoff

This recipe turned out very interesting. At first taste I thought it a bit bland, but each bite left me eager for the next. The flavor seems to accumulate as you eat this dish. I used chicken thighs because my family loves them and every once in awhile I like to give them a break from my usual, healthier, chicken breasts. I think you could use either in this recipe with success. One trick I've learned is that frozen chicken works great in the crockpot as long as it's boneless.

I love cooking with wine. If you prefer, however, you could substitute chicken broth or even water in it's place here. You might want to kick up the seasonings if you use water though. Either way, I hope you enjoy...

Crockpot Chicken Stroganoff
Copyright 2012 Brendilly Bakes, All rights reserved

Ingredients
2 cans Cream of Mushroom Soup
1/3 cup Pinot Grigio
1 cup sliced Fresh Mushrooms
2 # frozen boneless, skinless Chicken Thighs
3/4t. Salt (plus more for chicken)
3/4t. Freshly Ground Black Pepper (plus more for chicken)
1T. Dried Minced Onion
1 1/2t. Garlic Powder
8oz. Sour Cream
12oz. Dry Whole Wheat Egg Noodles












Directions
1. In medium bowl combine; soup, wine, 3/4t. salt, 3/4t. pepper, minced onion, and garlic powder until well combined.
2. Lay chicken in the bottom of your crockpot and season with salt and pepper to taste. Add mushrooms to the crockpot and cover with soup mixture.
3. Cover and cook on low 6 hours.
4. When you're ready to serve, cook the egg noodles in boiling, salted water for 7 minutes or until tender. Add sour cream to crockpot and stir to incorporate, breaking up the chicken at the same time. Serve chicken over the egg noodles with a sprinkling of nutmeg for an extra flavor punch.