INGREDIENTS
- 2 1/2 lbs. boneless, skinless chicken breasts or thighs {or a combination of both}
- 16 oz. baby portobello mushrooms, sliced
- 1 large onion, halved and cut into slivers
- 1 (10 1/2 oz.) can condensed French onion soup
- 1/3 c. dry sherry
- 1/2 tsp. dried thyme
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/3 c. all-purpose flour
- 3 T. butter, softened
- 1 c. sour cream
DIRECTIONS
- Place chicken in the bottom of a slow cooker; place mushrooms and onions evenly on top of chicken. Stir together French onion soup, sherry, thyme, salt, and pepper. Pour over chicken and vegetables. Cover and cook on LOW for 5 to 6 hours or until chicken is fork-tender.
- Stir together flour and softened butter until smooth. With a fork, stir and whisk into slow cooker cooking liquid, taking care to not shred the chicken. Cover and continue cooking for 15 minutes until liquid thickens.
- Stir in sour cream. Cover and cook until heated through, about 10 to 15 minutes more.
- Serve over cooked egg noodles.
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