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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 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
Method
- 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).
- Half an hour before serving, mix the creme fraiche and flour. Remove the bones now if you did not use boneless thighs.
- Add the creme fraiche and flour mixture to the chicken and gravy and stir until the chicken falls apart into fork-sized pieces.
- Add salt and pepper to taste. Continue to cook for 30 minutes on low.
- Serve chicken and sauce over hot cooked noodles.
