Slow Cooker Chicken Stroganoff
- Brown chicken well in heated oil in a large skillet,o ver medium-high heat, about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer cooked browned chicken to slow cooker.
- Add leeks and mushrooms to pan and sauté for 3-4 minutes or until soft. Add white wine and simmer for 2-3 minutes. Add flour and stir to combine and transfer to slow cooker. Add soup and broth, cover and cook on low for 7-9 hours.
- Before serving, stir in sour cream and tarragon. Serve over cooked egg noodles.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
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