Ingredients
- 6 chicken breast (halves)
- 6 green onions only green onion tops (white sliced)
- 3 garlic (cloves minced)
- 1 onion (sliced)
- 350 ml sour cream
- 180 ml wine (white)
- 160 gr mushrooms (sliced)
- 180 ml chicken broth
- 80 gr egg noodles as directed (cooked)
- 65 gr wondra
- 5 ml dry mustard
- 1 gr thyme (dried)
- 1 gr black pepper (fresh ground)
Bone and skin chicken breasts. Cut into 1 cm cubes. Combine all ingredients, except sour cream and flour. Place in a 4 to 5 litre crockpot. Cook on low for approximately 6 to 7 hours, stirring once or twice, if possible. Increase heat to high. 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. Recipe by Lynn Thomas dcqp82a.
