Categories: chicken, crockpot, dinner

Ingredients

• 2 lbs boneless, skinless chicken breast halves and/or thighs
• 1 cup chopped onion
• 2 cans condensed cream of mushroom with garlic soup
• 1/3 cup water
• 12 oz dried wide eggs noodles
• 1 8-oz carton sour cream
• black pepper

Directions

1. Cut chicken into 1-inch pieces. In a 3 1/2 or 4 quart slow cooker combine the chicken pieces and onion.

2. In a medium bowl, stir together the soup and water. Pour over the chicken and onion.

3. Cover and cook on low for 6-7 hours or on high for 3-3/12 hours.

4. Cook noodles according to package directions. drain.

5. Just before serving, stir sour cream into mixture in cooker.

6. Spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

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