By Terri Peña
4 chicken breasts, cut into bite size pieces (substitute any combination of root vegetables)
12 ounces egg noodles (I have used gluten free quinoa noodles with yummy results)
8 ounces mushrooms, sliced
1 cup peas (frozen is fine)
1 cup sour cream (non-dairy works just swell)
1/2 cup chicken or vegetable broth
1/2 cup onions, sliced
1/4 cup dry white wine
2 tablespoons Dijon mustard
1 bay leaf
Paprika or tarragon for garnish (optional)
If making the Berry Crisp with frozen berries, take them out of the freezer now.
1. In the bottom of the cooker stir together broth, wine, and Dijon mustard. Add onions, mushrooms and chicken. Sprinkle with salt and pepper and top with a bay leaf. Set the temperature to low and walk away for 5 hours.
2. After 5 hours, put a large pot of salted water on to boil and continue spinning.
3. When the water is boiling, before you add the noodles. Return to the slow cooker and stir in sour cream and peas.
4. Cook the noodles.
5. To serve, remove bay leaf, ladle chicken and sauce over cooked noodles and garnish with a sprinkle of paprika or tarragon.
While the noodles are cooking assemble the Berry Crisp.
Recipe and Photos © Terri Peña.