Chicken Stroganoff

1 1/2 lbs chicken breast (can be frozen)
2 TBSP flour
1/2 lb fresh green beans
1 c. frozen pearl onions
1 c. frozen corn
1 15oz can of tomato sauce
15oz water
3 TBSP paprika, divided
1/2 tsp chili powder
1/4  tsp salt
1/4 tsp pepper
3/4 c. reduced-fat sour cream
3 c. cook egg noodles
Worcestershire sauce

Spray crock pot with non-stick cooking spray. In a gallon sandwich bag, add chicken and flour. Coat chicken with flour. Place chicken in bottom of crock pot. Cover chicken with green beans, onions, tomato sauce, water, 1 TBSP paprika, chili powder, salt and pepper. (I used the tomato sauce can to measure the water.) Stir to blend well. Cover and cook on low for 6-7 hours or on high for about 4-5 hours. When the chicken has about 20 minutes left, start the water for the egg noodles. While the egg noodles are cooking, remove chicken and shred.  In a small bowl, add sour cream and remaining 2 TBSP of paprika. Mix well, then add 1/2 c. of sauce from the crock pot to the sour cream mixture and stir gently.  Once that is mixed, add the sour cream mixture and chicken back into the crock pot and mix well. Once the noodles are done, place on a plate and spoon chicken mixture onto noodles. Top with a TBSP of sour cream and Worcestershire sauce, and serve.

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