Crock Pot Chicken Stroganoff

• 6 skinless chicken thighs
• 1/4 cup white wine
• 1 (10 ounce) can cream of mushroom soup
• 2 (4 ounce) cans sliced mushrooms, rinsed and drained
• 1 cup creme fraiche (or sub with sour cream)
• 1/4 cup flour
• salt and pepper, to taste
• 1 lb egg noodles, cooked

1. Place chicken, mushrooms, wine and soup in the crock pot and stir. Cover and cook on high for 3-4 hours (or 7-9 hours on low).
2. Half an hour before serving, mix the creme fraiche and flour. Remove the bones now if you did not use boneless thighs.
3. Add the creme fraiche and flour mixture to the chicken and gravy and stir until the chicken falls apart into fork-sized pieces.
4. Add salt and pepper to taste. Continue to cook for 30 minutes on low.
5. Serve chicken and sauce over hot cooked noodles.

chicken thighs, white wine, cream of mushroom soup, mushrooms, creme fraiche, flour, salt, egg noodles

Taken from www.food.com/recipe/crock-pot-chicken-stroganoff-188368 (may not work)