6 boneless, skinless chicken breasts, cut into 2 inch pieces
3 tablespoons melted butter
1 packet dry Italian salad dressing mix or Ranch dressing mix
1/2 teaspoon black pepper
1/2 tsp paprika
1/2 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
1 TBS parsley
1 lb fresh mushrooms, sliced
1/2 cup dry white wine or chicken stock
1/2 cup milk
2 cans cream of chicken soup
1 16 ounce container sour cream
Cooked egg noodles
2 to 4 tablespoons chopped flat leaf parsley
Place chicken breasts in bottom of large slow cooker that has been sprayed with cooking spray. Toss chicken with butter, spices and dressing mix. Add sliced mushrooms. In a bowl whisk together wine (or stock), milk, soup, and sour cream until smooth. Pour over chicken and toss to coat. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About a half hour before stroganoff is done cooking, mix together 1/2 cup water and 1/4 cup flour. Mix until the flour is dissolved into the water. Add to crockpot. Stir well. This will thicken the stroganoff to make more of a gravy.
Serve over noodles with parsley on top.
Source: Cooking with Amy - Channel 11