Description
Easy slow cooker chicken stroganoff takes minutes to prepare and is a healthy, satisfying meal.
Ingredients
Scale
- 2 lbs. chicken thighs, skinless and boneless
- 12 oz. condensed mushroom soup
- 2 cups frozen peas, thawed
- 8 oz. container mushrooms
- 1 tsp. olive oil
- 12 oz. egg noodles (or favorite pasta), cooked
- salt & pepper
Instructions
- In a slow cooker, place chicken in single layer at the bottom of the pot.
- Season with salt and pepper.
- Pour soup over chicken and cover.
- Cook on high for 2 hours, or low for 4 hours.
- If eating right away, prepare pasta as directed.
- If adding mushrooms, clean, remove stems and slice mushrooms.
- In a medium saute pan, add 1 tsp olive oil and heat over medium-high.
- Add mushrooms and cook, stirring occasionally for about 5-6 minutes. Let all water evaporate and remove from heat.
- Shred chicken (should break up easily with a spoon or tongs) and stir in peas and mushrooms.
- Serve over pasta and season with salt and pepper to taste.
Notes
If the chicken mixture seems runny after it’s done cooking, shred chicken, stir in peas, and let sit for 5 minutes. It should set up a bit.