Creamy and comforting, this chicken stroganoff is a go to crockpot meal for our family. It's so simple to toss everything in the pot and then boil up some pasta when you're ready to serve.
1packetdry Italian dressing mixthis is the packet used to make Italian dressing
1pounddried egg noodlescooked according to package directions
Salt and pepperto taste
Parsleyfor garnish
Instructions
Add chicken breasts and mushrooms to a slow cooker.
Add the cream of mushroom soup, cream cheese, sour cream, and Italian dressing to a mixing bowl and stir to combine.
Spread the soup mixture over the chicken.
Cover and cook on low for 4-6 hours or until chicken easily shreds apart with a fork. Once ready to serve, boil the egg noodles according to package instructions.
Shred the chicken and stir to combine with the sauce. Stir in the cooked egg noodles. Season to taste with salt and pepper.
Sprinkle with parsley and serve.
Notes
You may swap chicken thighs for breasts, if desired. You can also double the amount of chicken if you'd like more protein - just add extra Italian seasoning mix or salt and pepper to adjust the seasoning to your tastes.You can skip the pasta and serve over rice, if preferred.