Ingredients
3 pounds boneless skinless chicken thighs, cut into 1-in. pieces2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted1/2 cup dry white wine or chicken broth1/2 pound sliced baby portobello mushrooms2 cups sour cream3/4 teaspoon saltHot cooked egg noodlesPepperChopped fresh parsley, optional
Preparation
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.
