Name: Slow Cooker Chicken Stroganoff
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups low-sodium chicken broth; 1/4 cup all-purpose flour; 1 tablespoon tomato paste; One 1-ounce package dry onion soup mix; Kosher salt and freshly ground black pepper; 8 ounces button mushrooms, quartered; 6 boneless, skinless chicken thighs (about 1 3/4 pounds); 12 ounces egg noodles; 4 tablespoons butter, cut into pieces; 4 ounces cream cheese, at room temperature; Chopped fresh parsley, for serving

Directions

Special equipment:

a 6-quart slow cooker

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.
When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

Slow Cooker Chicken Stroganoff

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Directions

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