"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock pot Chicken Stroganoff Recipe

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This recipe for Crock pot Chicken Stroganoff, by , is from The Simpson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tricia Simpson
Added: Tuesday, May 6, 2008



1 cup light sour cream
1 T. flour
1 envelope chicken gravy mix (about 1 oz.)
or 1 T. homemade gravy mix
1 cup water
1 pound boneless, skinless chicken
1 lb. bag frozen mixed vegetables, thawed

In a 3-4 quart slow cooker, mix sour cream,
flour, gravy mix and water and stir with wire
whisk until well blended. Cut chicken
breasts into 1" pieces and add to slow
cooker. Stir in vegetables and cover

Cook on low for 4 hours until chicken is
tender. Turn heat to high setting and cook
for 1 hour longer until sauce is thickened
and chicken is thoroughly cooked.

Number Of Servings:
Number Of Servings:




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