Thomas' Chicken Stroganoff
green onions, white part only, sliced, tops sliced and reserved
freshly ground pepper
instant/quick mixing flour
Bone and skin chicken breasts.
Combine all ingredients, except sour cream and flour.
Place in a 4 to 5 quart crockpot.
Cook on low for approximately 6 to 7 hours, stirring once or twice, if possible.
Mix sour cream and flour together.
Stir some of the hot liquid from the crockpot into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well.
Cover and cook on high for 30 minutes more or until slightly thickened.
Serve over cooked noodles or stir noodles into Chicken Stroganoff.
Sprinkle reserved sliced green onions over top.