Ingredients
- 8 boneless skinless chicken thighs (about 2 pounds)
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 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
Place chicken in a very lubricated 4-qt. slow cooking utensil. in a very massive bowl, mix soups, cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or till chicken is tender. Serve with noodles.
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