Slow Cooker Chicken Stroganoff
  • 2 pounds boneless chicken
  • 1 cup chopped onion
  • 1 cup sweet peas (frozen)
  • 2 cans of condensed cream of mushroom soup with roasted garlic (10.75 oz)
  • ⅓ cup of water
  • 12 oz of dried wide egg noodles
  • 8 oz carton of sour cream
  1. Cut the chicken into small cubes. Mix the water and soup together in the slow cooker and then add the chicken and chopped onions and stir. Cook on low for 6-7 hours.
  2. Cook the noodles according to the package directions and drain. Stir the noodles, sweet peas (the heat will cook the peas) and the sour cream into the chicken mixture just before serving.
Recipe by Couponing to Disney at