How to make slow cooker chicken stroganoff recipe #63

 

Here is a recipe for slow cooker chicken stroganoff:

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sliced mushrooms
• 1/4 cup chopped fresh parsley

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides.
2. Transfer the chicken to a slow cooker.
3. Add the onion, cream of mushroom soup, sour cream, chicken broth, paprika, salt, and pepper to the slow cooker.
4. Stir to combine.
5. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through and the sauce is thickened.
6. Stir in the mushrooms and parsley before serving.

Here are some tips for making slow cooker chicken stroganoff:

• Use boneless, skinless chicken breasts for the best results. The chicken will cook quickly and evenly in the slow cooker.
• Don't overcook the chicken. The chicken should be cooked through but still moist.
• If you don't have a slow cooker, you can make chicken stroganoff on the stovetop. In a large pot or Dutch oven, brown the chicken in the olive oil over medium heat. Add the onion and cook until softened. Add the remaining ingredients and bring to a simmer. Reduce heat to low and cook for 10-15 minutes, or until the chicken is cooked through and the sauce is thickened.
• Serve chicken stroganoff over egg noodles or rice.