Chicken Stroganoff

1 1/2 lbs boneless, skinless chicken thighs (not breasts), trimmed of fat and cut into one-inch cubes
1 Tbsp dehydrated onion or 1/4 cup chopped onion
1 (4 oz) can mushrooms, drained
1 (13.75 oz) can cream of chicken soup
2 tsp dried parsley
1 (8 oz) can tomato sauce
1/2 cup sour cream
Salt and pepper to taste

Combine the chicken, onion, mushrooms, cream of chicken soup, and tomato sauce in slow cooker.  Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours.  Add in the parsley, sour cream and salt and pepper.  Stir and turn to HIGH.  Let sit without lid for 10-15 minutes.  Serve over rice.

Review:
Yum!  Creamy and slightly different with the use of tomato sauce.  Easy as pie and your whole family will enjoy it.  4 stars.