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