A delightful twist on the classic chicken stroganoff, made effortlessly in a slow cooker for a comforting and flavorful meal.
Prepare the ingredients by chopping the onion and mincing the garlic.
Chopping the onion finely ensures it blends well into the sauce.
In a mixing bowl, combine the sour cream, chicken broth, cream of mushroom soup, paprika, and minced garlic.
Mix thoroughly to ensure the flavors are evenly distributed.
Place the chicken breasts and chopped onion in the slow cooker.
Arrange the chicken in a single layer for even cooking.
Pour the sauce mixture over the chicken and onion in the slow cooker.
Ensure the chicken is fully covered by the sauce for optimal flavor.
Cover and cook on low for 6 hours, or until the chicken is tender.
Avoid opening the lid during cooking to maintain the temperature.
Cook the egg noodles according to the package instructions.
Cook the noodles just before serving to keep them fresh.
Serve the chicken stroganoff over the cooked egg noodles and garnish with fresh parsley if desired.
Adding a sprinkle of fresh parsley enhances the dish's presentation and flavor.
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