Crock Pot Chicken Stroganoff

• skinless chicken thighs↗6
• white wine↗1⁄4 cup
• (10 ounce) can cream of mushroom soup1
• (4 ounce) cans sliced mushrooms, rinsed and drained2
• creme fraiche (or sub with sour cream)↗1 cup
• flour↗1⁄4 cup
• salt and pepper, to taste
• egg noodles, cooked↗1 lb

Step-by-step instructions

1. 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. 2

   Half an hour before serving, mix the creme fraiche and flour. Remove the bones now if you did not use boneless thighs.

3. 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. 4

   Add salt and pepper to taste. Continue to cook for 30 minutes on low.

5. 5

   Serve chicken and sauce over hot cooked noodles.