The Stroganoff

I thought I snagged this off Serious Eats, only no, I didn't, I must have gotten it elsewhere. *shrugs* I'm really sloppy about keeping track of where I get a recipe, but I'll always adapt the recipe and I'll always link back to where I found it or the book it came from, if at all possible. 


Adapted from 365 Days of Slow Cooking


Chicken Stroganoff

• 1 1/2 lbs boneless, skinless chicken thighs
• 1/4 cup chopped onion
• 1 (4 oz) can mushrooms, drained
• 1 (13.75 oz) can cream of chicken soup
• 1 tsp paprika
• 1/2 tsp dry dill
• 1 (8 oz) can tomato sauce
• 1/2 cup sour cream
• Salt and pepper to taste

Combine the chicken, onion, mushrooms, cream of chicken soup, and tomato sauce in slow cooker. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours. Shred the chicken and add in the paprika, dill, sour cream and salt and pepper. Stir and turn to HIGH. Let sit without lid for 10-15 minutes. Serve over egg noodles.


My daughter is a vegatarian, so this recipe didn't work for her.  To serve a healthy dinner for her I served egg noodles with pesto and Alfredo sauce I purchased from the deli counter at the local Publix.


My son liked the sauce, but didn't care for the mushrooms, nor the chicken.  Oddly, he usually hates pasta  but he snarfed up the eggs noodles and sauce.  I think he liked the sauce for the exact reason I didn't care for it all that much, the spices were weak and it was too salty.  Sadly, my son is very used to under spiced, over salted food, that's what is served at his school. 


I found this to be super easy to make but it tasted very 'canned'.  I'll keep the recipe around for rushed days, as the hands on time was less than five minutes.


We rounded out the meal with a fruit salad.