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When I think of comfort food, I think "winter." Occasionally during the summer months, though, especially on a rainy day, I get a craving for one of my favorite comfort foods. Since I don't like to heat up the kitchen when it's hot outside, I turn to one of my favorite appliances, the slow cooker (or Crockpot).
Today, I also turned to one of the easiest recipes in my cooking repertoire, and one of my husband's favorites, Mushroom Chicken and Noodles.
Here's the recipe:
Mushroom Chicken and Noodles (a slow cooker recipe)
6 boneless, skinless chicken thighs
1 can condensed cream of mushroom soup
1 small can sliced mushrooms, drained, or use fresh (optional)
black pepper, a few shakes
1/4 cup dairy sour cream
salt to taste
Place the chicken thighs in the bottom of the slow cooker, in a single layer. Spoon the condensed cream of mushroom soup on top. Add the sliced mushrooms if using. Shake on some ground black pepper. Place the lid on the slow cooker and turn on to the "low" setting. Cook for 4 to 6 hours or until chicken is cooked through and easily pulls apart. Stir the chicken mixture, coarsely shredding the chicken. About 5 minutes before serving time, stir in the 1/4 cup of sour cream (approximate measure - I just use a couple of heaping spoonfuls). Add salt and more pepper to taste. Serve over your favorite hot, prepared noodles. Serves 4.
- I like the flavor of mushrooms but not the texture, so I rarely add extra mushrooms. If you're a mushroom lover, feel free to add a can or a few sliced mushrooms.
- Since canned soup already contains salt and because we try to keep our salt intake down, I rarely add more.
- Feel free to substitute boneless chicken breast. We prefer thighs in this particular recipe. Happily, boneless, skinless chicken thighs are much more available than they used to be and make a fairly frugal meal.
Prefer beef? Here's our go-to slow cooker beef and noodles recipe.
So tell me, do you have a favorite summertime comfort food? Is this a recipe that your family would enjoy?