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Chicken Stroganoff (crockpot)

Chicken Stroganoff (crockpot) Categories:
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    1 pound  chicken breasts, cut into 1-inch chunks
    1 teaspoon  garlic powder
    1 teaspoon  onion powder
    1/2 teaspoon  paprika
    1/4 teaspoon  cayenne pepper
    1/2 teaspoon  salt
    1 teaspoon  ground black pepper
    4 tablespoons  olive oil, divided
    1  shallot, minced
    1 small  onion, diced
    3  garlic cloves, minced
    2 cups  sliced baby bella mushrooms
    2 tablespoons  white wine
    4 tablespoons  unsalted butter
    4 tablespoons  all-purpose flour
    2 cups  chicken broth
    1 tablespoon  worcestershire sauce
    1/2 teaspoon  fresh thyme leaves
    1/3 cup  sour cream
Cooked egg noodles
      Chopped fresh parsley for garnishing

In a crockpot, add the chicken, garlic powder, onion powder, paprika, cayenne, salt, and pepper and mix to coat evenly. In a frying pan, heat 2 tablespoons of oil until shimmering. Add the shallot and onion and cook until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook until browned. Pour in the wine and cook until the wine has reduced by half, scraping any brown crust from the bottom of the pan. Stir in the butter until melted. Add the flour and stir until no lumps remain. Add this mixture to the crockpot, along with the chicken broth, Worcestershire sauce, sour cream, and thyme. Cook on low for 4 hours.

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