A delightful twist on the classic stroganoff, this recipe combines tender chicken with a creamy, flavorful sauce, all prepared effortlessly in a slow cooker.
Place the chicken thighs and sliced mushrooms in the slow cooker.
Cut the chicken into even pieces for consistent cooking.
Pour the white wine over the chicken and mushrooms.
Use a good quality wine for better flavor.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Avoid opening the lid during cooking to maintain the temperature.
In a mixing bowl, whisk together the cream cheese and flour until smooth.
Ensure the cream cheese is softened for easier mixing.
Add the cream cheese mixture to the slow cooker and stir well.
Stir thoroughly to avoid lumps in the sauce.
Season with salt and pepper to taste and cook for an additional 30 minutes on low.
Taste the sauce before serving to adjust seasoning if needed.
Cook the egg noodles according to package instructions.
Cook the noodles just before serving to keep them fresh.
Serve the chicken and sauce over the hot cooked noodles.
Garnish with fresh parsley for a touch of color and flavor.
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