Slow Cooker Chicken and Mushroom Stroganoff

By Nanatimesthree

Ingredients

• 4 boneless skinless chicken breasts, sliced
• 8 ounces sliced mushrooms
• 1 8-ounce cream cheese, softened
• 1 can cream of chicken soup
• 1 envelope dry onion soup mix
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• 1 pound egg noodles for serving

Preparation

Step 1

Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, soup, and dry onion soup mix. Combine well and spread over top of chicken and mushrooms.

Cook on low for 4- 6 hours or high for 3 to 4. Serve over noodles.