Ingredients :
- 3 pounds boneless skinless chicken thighs
- 2 cans condensed cream of chicken with herbs soup, undiluted
- 1/2 cup dry white wine or chicken broth
- 1/2 pound sliced baby portobello mushrooms
- 2 cups sour cream
- 3/4 teaspoon salt
- Hot cooked egg noodles
- Pepper
- Chopped fresh parsley, optional
Directions :
- Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165°, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker.
- Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and, if desired, parsley.
