Slow Cooker Chicken Stroganoff

By ForkAndTheCork

Ingredients

• 4 frozen chicken breast halves
• 1 can cream of chicken soup
• 2 tablespoons dijon mustard
• 2 tablespoons butter
• 1 cup white wine
• 1 onion sliced
• 1/2 packet of dry italian dressing mix
• water
• 6 oz for reduced fat cream cheese
• fresh italian parsley
• Egg noodles
• salt and pepper, butter

Preparation

Step 1

In your slow cooker, place sliced onion in the bottom. Then put chicken on top of that, add the white wine, the dijon, the cream of chicken soup, italian seasoning mix, and about 1/2 cup of water.
Cook on low for about 5 hours. After 5 hours, shred chicken in the crockpot with two forks. Add cream cheese, and let cook for another hour to hour and a half.
Prepare 1 lb of egg noodles according to package directions. Once pasta is drained, add a tablespoon of butter, and salt and pepper.
Top pasta with chicken strogaoff in individual bowls, and then add fresh parsley.