Hello! Patricia Nichols sent me another great recipe. I love making all these great recipes, especially the ones that are easy and in one pan. Thank you so much Patricia Nicholes.
If anyone has a quick and easy recipe please send it to [email protected] or call me at 937-39-3456. I look forward to hearing from you. Have a good week!
This great weeknight meal takes less than 15 minutes to prepare, then the slow cooker does the rest.
2 cups low-sodium chicken stock
1/4 cup all-purpose flour
1 table tomato puree
1 (one-ounce) package dry onion soup mix
Kosher salt and freshly ground black pepper
1 (eight-ounce) bottom mushrooms, quartered
6 boneless chicken stuff (about 1 3/4 pounds)
1 (12-ounce) egg noodles
4 table butter, cut into pieces
4-ounce cream cheese, at room temperature
Chopped fresh parsley, to serve
1. Whisk stock, flour, tomato paste and onion soup mix, 1 teaspoon salt, 1/2 teaspoon pepper in a medium bowl until combined. Add to a six-quart slow cooker and top with mushrooms and chicken. Cover and cook on high for four hours.
2. When ready to serve, bring a large pot of water to a boil; salt the water liberally. Add the noodles and cook until all dente, according to package directions. Drain and toss in a large bowl with the butter until the butter has melted and the noodles are completely covered.
3. Transfer the chicken to a small bowl and pull apart with two forks. Beat the cream cheese into the sauce until it has completely evaporated. Stir in the chicken and noodles. Sprinkle with parsley before serving.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.
This is a photo of Patricia Nichols’ slow cooker chicken stroganoff.
Sharon Hughes Staff columnist