Slow Cooker Chicken and Mushroom Stroganoff

Slow Cooker Chicken and Mushroom Stroganoff

Takes just minutes to throw in the slow cooker! It is so creamy and delicious and will become an instant family favorite!

Adapted from The Recipe Critic

Ingredients:

4 boneless skinless chicken breasts
8 ounce sliced mushrooms
1 8 ounce cream cheese, softened
1 (10½) ounce cream of chicken soup
1/4 cup sour cream
1 envelope (1¼ ounce) dry onion soup mix
1 tsp minced garlic
1/2 tsp ground mustard
salt and pepper to taste
1 tsp dried parsley
1 package frozen Grandma's Egg Noodles; cooked according to pkg directions
1 cup (give or take) Half and Half

Instructions:

Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, sour cream, dry onion soup mix, minced garlic, ground mustard, salt and pepper. Mix until incorporated and spread on top of chicken and mushrooms.

Cook on low for 4-6 hours or high for 3-4. When chicken is cooked through shred on a plate and place back in the crock pot. Add half and half to increase volume a little without making it too soupy. Serve over noodles.