Creamy {& easy!} Chicken Stroganoff, in your Crock Pot

This is a chicken version of the traditional beef stroganoff, however it uses a few non-traditional ingredients not found in typical recipes. Super easy and quick with little clean-up, too!

 

Image Credit:  http://www.flickr.com/photos/jeffreyww/4360825644/?reg=1&src=fave

• 4-6 boneless skinless chicken breast halves
• 1 envelope Italian salad dressing mix
• 1/3 cup water
• 1 package cream cheese, softened
• 1 can  condensed cream of chicken soup, undiluted
• 8 oz. fresh mushrooms, sliced
• Hot cooked egg noodles

Preparation:

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Layer sliced mushrooms, then cream cheese mix in crock pot. Cook 2 to 3 hours longer or until chicken juices run clear and mushrooms are tender. Serve hot cooked noodles.

~MLE