Slow-Cooker Chicken Stroganoff
"This recipe is creamy, warm, satisfying and fairly inexpensive—and needs just a few ingredients! Who could ask for more on a cold winter evening? I will admit, though, that I have been known to make it during the summer, too. —Jason Kretzer, Grants Pass, Oregon..."
INGREDIENTS
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3 pounds boneless skinless chicken thighs, cut into 1-in. pieces
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2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted
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1/2 cup dry white wine or chicken broth
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1/2 pound sliced baby portobello mushrooms
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2 cups sour cream
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3/4 teaspoon salt
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Hot cooked egg noodles
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Pepper
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Chopped fresh parsley, optional
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