Thursday, May 02, 2013

♥ Slow Cooker Chicken Stroganoff

Slow Cooker Chicken Stroganoff

2 tablespoons vegetable oil
2 lbs boneless, skinless chicken thighs cut into bite size pieces
6 oz button mushrooms, quartered
¼ cup white wine
1/2 cup flour
1 carton CAMPBELL'S® low Sodium Chicken broth
1 can CAMPBELL'S® Condensed Cream of Celery soup
¼ cup fresh tarragon, chopped
¼ cup sour cream
1 medium leek, cleaned and chopped (white and light green parts only)

Brown chicken well in heated oil in a large skillet, over medium-high heat, about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer cooked browned chicken to slow cooker.

Add leeks and mushrooms to pan and sauté for 3-4 minutes or until soft. Add white wine and simmer for 2-3 minutes. Add flour and stir to combine and transfer to slow cooker. Add soup and broth, cover and cook on low for 7-9 hours.

Before serving, stir in sour cream and tarragon. Serve over cooked egg noodles.
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