Slow Cooker Chicken In Sour Cream Sauce
Easy to make Slow Cooker Chicken in Sour Cream Sauce
Yield: 6 chicken breasts
Calories: 337cal
Materials
- 1&1/2 tsp. salt
- ¼ tsp. black pepper ground
- ¼ tsp. paprika
- ¼ tsp. lemon-pepper seasoning
- 6 chicken breasts skinless
- 1 10.5 oz. cream of mushroom soup
- 1 cup sour cream
- ½ cup chicken broth
- 1 6 oz. mushroom pieces and stems can - drained
- 1 16 oz. linguine noodles
Instructions
- In a small bowl, mix the spices
- Rub the spices all over the chicken breasts, and place them into the slow cooker
- In a medium size bowl, add the soup, sour cream, broth, and mushroom pieces
- Mix together, and pour over the chicken breasts
- Set the slow cooker on high, and cook for 4-6 hours
- Stir the sauce with the broth that has cooked out from the chicken
- Cook the noodles according to package directions - drain
- Serve chicken over linguine
Notes
*Sour Cream Curdling?
- Yes, sour cream does tend to curdle and separate itself out from the other ingredients when it reaches high temps. If that happens, it won't look as beautiful, but it will not impact the flavor
- Add 2 Tbsp. of flour to the sour cream mixture before cooking
- You can also add the sour cream at the end. Pour the sour cream into a bowl, add a little of the hot broth mixture from the slow cooker to your sour cream and wisk in. Repeat until the sour cream has warmed up. Add the warm sour cream to the slow cooker mixture and wisk.
- You can also cook this on low for 8 hours
Nutrition
Calories: 337cal | Carbohydrates: 2g | Protein: 49g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 2099mg | Potassium: 900mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg