YUMMY Crock-Pot CHICKEN STROGANOFF

Submitted by Casey.Company

"This is so easy, so delicious and a healthy alternative to typical stroganoff. The recipe can also be made gluten free (see below). This is not an all day crock-pot recipe. It can be done in 3 hours (high) or 4-5 hours (low)."

 

• Ready In: 4hrs 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 1⁄2 lbs skinless chicken breasts, cut into 2 inch pieces
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon black pepper
• 3 tablespoons butter
• 2 1⁄2 tablespoons flour (you can use GF flour)
• 1⁄2 cup low sodium chicken broth
• 3⁄4 cup milk
• 2 teaspoons Worcestershire sauce
• 3⁄4 cup light sour cream
• 1 1⁄2 cups sliced cremini mushrooms
• 1 cup onion, cut into larger pieces
• 1 (16 ounce) bag egg noodles or (16 ounce) bag rice

directions

1. spray inside of crock-pot with cooking spray and turn on low (4-5 hours) or high (3 hours) depending on how long you want it to cook. Chop onion into large pieces and place on bottom of crock pot. Cut chicken into approximately 2 inch pieces and place on top of onions. Layer the sliced mushrooms on top of chicken (if you are skipping mushrooms, you will do broccoli later - do not add it now).
2. in a sauce pan, melt butter over medium heat and beat in the flour with a whisk. Cook 1 minute stirring constantly. Beat in chicken broth, milk, salt, pepper and worcestershire sauce. Continue cooking for 2-3 minutes on simmer until it thickens, stir it every minute or so. Pour sauce directly on top of mushrooms and put on lid.
3. after the 3 or 4 hours, add the sour cream and stir (if adding steamed broccoli you can do that now). Cook an additional 10 minutes.
4. cook you noodles or rice while the extra time is ticking. Serve in low bowls and enjoy.