6 chicken breast halves
1 pound mushrooms — sliced
1 medium onion — sliced
3 cloves garlic — minced
6 green onions–
white part only — sliced green onion tops, sliced — reserved 1/4 teaspoon dried thyme
3/4 cup white wine
1/2 teaspoon fresh ground black pepper
1 teaspoon dry mustard
3/4 cup chicken broth
1 1/2 cups sour cream, regular or low-fat
1/2 cup Wondra (quick mixing flour)
12 ounces egg noodles — cooked as directed
Bone and skin chicken breasts. Cut into 1/2″ cubes. Combine all ingredients, except sour cream and flour. Place in a 4 to 5 quart 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.