1. Put the browned chicken in the bottom of crock pot.
2. Combine the sherry, soup and sour cream in a bowl and mix well. Then pour over chicken.
3. Cook, covered, on low for 6 - 7 hours.
4. Season to taste with salt & pepper, serve over hot, buttered egg noodles, and garnish with almonds.
I love the classic Beef Stroganoff served over nice fat buttered noodles. But not everyone in my family is a beef eater like me. So, this is a wonderfully delicious substitute that satisfies everyone's craving for tangy, creamy Stroganoff. The sherry makes a difference that you'll notice right away, so go ahead and buy that bottle of sherry now. Don't try to substitute anything else... you'll be surprised and pleased with the attitude the sherry brings to this dish!