Slow-Cooker Chicken Stroganoff

• 3 pounds boneless skinless chicken thighs, cut into 1-in. pieces
• 2 cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted
• 1/2 cup dry white wine or chicken broth
• 1/2 pound sliced baby portobello mushrooms
• 2 cups sour cream
• 3/4 teaspoon salt
• Hot cooked egg noodles
• Pepper
• Chopped fresh parsley, optional

1. Place chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high until a thermometer inserted into chicken reads at least 165u0b0, about 3 hours. Cut chicken into bite-sized pieces; return to slow cooker.
2. Add mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with pepper and if desired, parsley.

chicken thighs, condensed cream, white wine, baby portobello mushrooms, sour cream, salt, egg noodles, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/slow-cooker-chicken-stroganoff/ (may not work)