Slow Cooker Chicken Stroganoff

 

• 1 1/2 pounds boneless skinless chicken
• 8 oz package sliced mushrooms
• 1/4 cup flour
• 1 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 1/2 cup sour cream for later
• 4 oz cream cheese for later
• 1/4 cup (optional) heavy cream for later

• • Place chicken and mushrooms in large zippered baggie
• Add flour, seasonings, salt, and pepper
• Close and shake bag until chicken and mushrooms are evenly coated
• Pour contents of baggie into slow cooker
• Add chicken broth
• Cover and cook on high for 3-4 hours or low for 6-8 hours
• About 20-30 minutes before serving, shred chicken with two forks right in slow cooker
• Next, add cream cheese, sour cream, and (optional) heavy cream, and give it a stir
• Cover and return heat to low or high if it was on the “keep warm” setting
• Prepare noodles, rice, or other sides to serve with stroganoff