Chicken & Noodles
Submitted by DelmarKitti
Slow cooker chicken in a creamy mushroom and white wine gravy with sour cream, spooned over hot noodles. Just 5 minutes of prep for a rich, hands-off crockpot dinner.
YIELD
4 servingsPREP
5 minCOOK
4 hrsREADY
4 hrsFive minutes of prep in the morning, and dinner practically makes itself. Bone-in chicken simmers all day in cream of mushroom soup and white wine, falling apart into a savory gravy that gets finished with a sour cream and flour stir-in right before serving.
The sour cream adds a tangy richness that turns the sauce velvety and thick. Ladle it over a pile of hot egg noodles and you’ve got a meal that tastes like you spent hours cooking.
This is set-it-and-forget-it comfort food at its simplest and best.
Kitchen Tips
- Use bone-in chicken for more flavor. Breasts or thighs both work. The bones release gelatin during the long cook, giving the gravy a silkier body than boneless cuts can.
- Mix the sour cream with flour before adding it to the crockpot. The flour prevents the sour cream from curdling in the hot liquid and helps thicken the gravy.
- Give it a full 30 minutes on low after adding the sour cream mixture. This lets the flour cook out its raw taste and gives the gravy time to thicken properly.
Ingredients
Directions
Place chicken in crockpot.
Mix wine and soup and pour over chicken.
Cover and cook on LOW 7 to 9 hours or HIGH 3 to 4 hours.
Before serving, mix sour cream and flour; stir mixture into chicken and gravy.
Heat for 30 minutes on LOW.
Serve chicken and gravy over hot cooked noodles.
Comments
