Slow Cooker Chicken and Mushroom Stroganoff

Ingredients

• 4 boneless skinless chicken breasts cubed
• 8 ounce sliced mushrooms
• 1 8 ounce cream cheese softened
• 1 10 1/2 ounce cream of chicken soup
• 1 envelope 1 1/4 ounce dry onion soup mix
• salt and pepper to taste
• fresh parsley chopped for garnish
• 8 ounces large egg noodles for serving

Instructions 

1. Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms on top.
2. In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
3. Cook on low for 4-6 hours or high for 3. Serve over noodles and top with fresh parsley and salt and pepper.