Thomas' Chicken Stroganoff
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green onions, white part only, sliced, tops sliced and reserved
freshly ground pepper
instant/quick mixing flour
1Bone and skin chicken breasts.
3Combine all ingredients, except sour cream and flour.
4Place in a 4 to 5 quart crockpot.
5Cook on low for approximately 6 to 7 hours, stirring once or twice, if possible.
7Mix sour cream and flour together.
8Stir 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.
9Cover and cook on high for 30 minutes more or until slightly thickened.
10Serve over cooked noodles or stir noodles into Chicken Stroganoff.
11Sprinkle reserved sliced green onions over top.