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Scrumptious served over buttered noodles.
1 tbsp. cooking oil
1 1/2 lbs. boneless, skinless chicken thighs (about 12)
1 cup chopped onions
2 cups chopped carrot
1 cup chopped celery
2 cups sliced fresh white mushrooms
1 cup prepared chicken broth
1 tsp. italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. water
1 tbsp. cornstarch
1/4 cup sour cream
1 tbsp. lemon juice
Serves 6
Heat cooking oil in large frying pan on medium.
Add chicken.
Cook for 5 to 10 minutes, turning occasionally, until browned.
Layer next 4 ingredients, in order given, in 3 1/2 to 4 quart slow cooker.
Arrange chicken over vegetables.
Combine next 4 ingredients in small bowl.
Pour over chicken.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Stir water into cornstarch in smal bowl until smooth.
Add sour cream and lemon juice.
Stir.
Add to chicken mixture.
Stir.
Cover.
Cook on High for about 5 minutes until sauce is thickened.
1 tbsp. cooking oil
1 1/2 lbs. boneless, skinless chicken thighs (about 12)
1 cup chopped onions
2 cups chopped carrot
1 cup chopped celery
2 cups sliced fresh white mushrooms
1 cup prepared chicken broth
1 tsp. italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. water
1 tbsp. cornstarch
1/4 cup sour cream
1 tbsp. lemon juice
Serves 6
Heat cooking oil in large frying pan on medium.
Add chicken.
Cook for 5 to 10 minutes, turning occasionally, until browned.
Layer next 4 ingredients, in order given, in 3 1/2 to 4 quart slow cooker.
Arrange chicken over vegetables.
Combine next 4 ingredients in small bowl.
Pour over chicken.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Stir water into cornstarch in smal bowl until smooth.
Add sour cream and lemon juice.
Stir.
Add to chicken mixture.
Stir.
Cover.
Cook on High for about 5 minutes until sauce is thickened.
