SLOW COOKER CHICKEN STROGANOFF

Slow Cooker Chicken Stroganoff image

Provided by Six Sisters

Yield 6

Number Of Ingredients 7

2 pounds boneless skinless chicken thighs
1 (8 ounce) package sliced mushrooms
1 (8 ounce) package cream cheese (softened)
1 (10.5 ounce) can cream of chicken soup
1 (1 ounce) package dry onion soup mix
1 (16 ounce) package wide egg noodles
2 Tablespoons fresh parsley (chopped for garnish)

Steps:

Spray slow cooker with nonstick cooking spray.
Place chicken thighs on the bottom of the slow cooker in an even layer.
Sprinkle mushrooms on top of chicken.
Mix together softened cream cheese, cream of chicken soup and dry onion soup mix until well combined.
Spread mixture on top of chicken and mushrooms.
Cover and cook on high for 3-4 hours or low for 4-6 hours.
Shred chicken in slow cooker using 2 forks.
Mix until well incorporated.
Cook egg noodles according to package directions.
Serve stroganoff over noodles and garnish with fresh parsley.