• 2 1/2 lbs. boneless, skinless chicken breasts or thighs {or a combination of both}
  • 16 oz. baby portobello mushrooms, sliced
  • 1 large onion, halved and cut into slivers
  • 1 (10 1/2 oz.) can condensed French onion soup
  • 1/3 c. dry sherry
  • 1/2 tsp. dried thyme
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1/3 c. all-purpose flour
  • 3 T. butter, softened
  • 1 c. sour cream


  1. Place chicken in the bottom of a slow cooker; place mushrooms and onions evenly on top of chicken. Stir together French onion soup, sherry, thyme, salt, and pepper. Pour over chicken and vegetables. Cover and cook on LOW for 5 to 6 hours or until chicken is fork-tender.
  2. Stir together flour and softened butter until smooth. With a fork, stir and whisk into slow cooker cooking liquid, taking care to not shred the chicken. Cover and continue cooking for 15 minutes until liquid thickens.
  3. Stir in sour cream. Cover and cook until heated through, about 10 to 15 minutes more.
  4. Serve over cooked egg noodles.

Spanish style cabbage..sooooo good!!!!
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