Chicken Stroganoff (slow cooker)

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Ingredients

1. 4 Chicken Breasts, frozen
2. .7 oz dry Italian-style salad dressing mix
3. 1 (10.75 oz) can cream of chicken soup
4. 1 (10.75 oz) can cream of mushroom soup
5. 3/4 c milk, 183 g
6. 1 (10.5 oz) bag of frozen peas
7. 4 oz cream cheese, cubed
8. 1/2 c sour cream, room temperature, 120 g
9. 1 (6 oz) jar sliced mushrooms, drained
10. 1 (16 oz) pkg egg noodles, prepared to package directions

Instructions

1. Place chicken in bottom of slow cooker.
2. In a medium bowl, combine dressing mix, cream of mushroom soup, cream of chicken soup, and milk, mix together.
3. Pour mixture over chicken.
4. Cook on Low for 4 hours.
5. Remove chicken and shred. Return chicken to slow cooker.
6. Add cream cheese, sour cream, peas and mushrooms.
7. Cook 45 minutes more.
8. Serve over prepared egg noodles.

Picture of Recipe