Crock Pot Chicken Stroganoff

Serves: 6-8

2 lb. skinless, boneless chicken breast halves and/or thighs
1 c. chopped onion
2-10 3/4 oz. cans condensed cream of mushroom soup
1-2 t. chopped garlic
1/3 c. water
1-8 0z. carton sour cream
Salt and pepper to taste
12 oz. dried wide egg noodles

1. Cut chicken into 1-inch pieces. In a 3 1/2 or 4 qt. slow cooker, combine the chicken pieces, garlic, and onion. In a medium bowl, stir together the soup and water and salt and pepper to taste. Pour the soup mixture over the other ingredients in the crock pot.

2. Cover and cook on low setting for 6-7 hours or on high setting for 3 to 3 1/2 hours.

3. Cook noodles in salted water and drain. Just before serving, stir the sour cream into the mixture in the crock pot. To serve, spoon stroganoff mixture over hot, cooked noodles.

Note: I'd add mushrooms in with everything else. :)