2 pounds skinless, boneless chicken breast halves and/or thighs
1 cup chopped onion
2 10 3/4ounce cancondensed cream of mushroom soup with roasted garlic
1/3 cup water
12 ounces dried wide egg noodles
1 8 ounce cartondairy sour cream
Freshly ground black pepper (optional)
1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.