CHICKEN STROGONOFF IN THE CROCK POT

By JJCR

Ingredients

• 4 OR 5 FROZEN CHICKEN BREASTS
• 1 CAN CREAM OF MUSHROOM SOUP
• 1 PACKAGE OF CREAM CHEESE
• 1 CONTAINER OF SOUR CREAM 16 OZ.
• EGG NOODLES
• SALT & PEPPER TO TASTE

Preparation

Step 1

spray slow-cooker with non-stick cooking spray. Add frozen chicken breasts and top with cream of mushroom soup. Cut cream cheese into cubes and add to chicken. Add salt and pepper to your family's taste preference. Cook on low for 6-8 hours.

I stir once or twice throughout the day to mix all the ingredients. About 20 minutes before dinner prepare egg noodles. While the noodles are boiling, add about 3/4 of a 16 oz. container of sour cream to the chicken-mix well, I try not to completely break up the chicken while mixing. It's nice to have some big chunks of chicken in this dish. Drain noodles and add to chicken, stirring to mix well.

Just before serving, top with a dollop of sour cream.