Creamy chicken thighs and noodles
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Ingredients
• 8 boneless skinless chicken thighs (about 2 pounds)
• 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 2 tablespoons paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Hot cooked wide egg noodles
Directions
• 1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cover and cook on low 7-9 hours or until chicken is tender. Serve with noodles.
• 8 boneless skinless chicken thighs (about 2 pounds)
• 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 2 tablespoons paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Hot cooked wide egg noodles
Directions
• 1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cover and cook on low 7-9 hours or until chicken is tender. Serve with noodles.
