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Crockpot Chicken Stroganoff

1 Tbsp extra virgin olive oil
4 skinless chicken breasts
1 medium sweet onion
1 large can (3 cups) cream of mushroom soup
6 Tbsp sour cream
1 tsp beef bullion
1/4 cup water
2 tsp paprika
2 tsp pepper
salt and pepper to taste
egg noodles

Drizzle olive oil in bottom of crock pot. Chop chicken breast into stew-sized chunks.
Slice (don’t dice) the onion. Add onion and chicken to crock pot with bouillon and about 1/4 cup of water. Cook on high for about two hours, stirring occasionally.

Add cream of mushroom soup, stir and cook three more hours on low heat setting. Add sour cream and cook one more hour. Prepare the egg noodles at the end.