Slow Cooker Chicken Stroganoff
2 pounds boneless skinless chicken breast halves and/or thighs, cut into 1 inch pieces
1 cup chopped onions
1 - 4 oz. can sliced mushrooms
2 - 10 oz. cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
1 - 8 oz. carton sour cream
Combine chicken pieces, onions and mushrooms in the slow cooker. In a medium sized bowl, stir together cream of mushroom soup and water. Pour over chicken and vegetables. Cover and set slow cooker to low setting for 6 to 7 hours. Just before serving, stir in sour cream. Serve over hot cooked noodles.
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