Ingredients
-
2
-
1 1/2
-
4 - 5
-
2
-
1/2
-
1
-
1
-
1/2
-
1
-
1 1/2
-
10
-
-
-
-
Directions
Greeny’s Comfort Crock Pot Mushroom Chicken, I was in the mood for some sort of stroganoff-y thing, so I went to look through my cookbooks This actually started out as an attempt for me to make a recipe from the Better Homes and Gardens Biggest Book of Slow Cooker Recipes With each ingredient, I found myself either not having it or substituting it with something else, so at the end, I decided this recipe is actually more of a creation of my own, and it didn’t turn out too bad!, This was excellent The only thing I would do different is use less thyme next time thanks for a great recipe, Yes! This is really good and I love the addition of peas Yum! Thanks for sharing with us
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Steps
|
1
Done
|
Scatter the Dried Onion Flakes and the Parsley Flakes in the Bottom of a 4 Quart Crock Pot. |
|
2
Done
|
Place Frozen Chicken Breasts on Top of Dried Onion Flakes and Parsley Flakes. |
|
3
Done
|
in a Bowl, Stir Together the Soup, Water, Thyme, Garlic Powder, Pepper, and Mushrooms. |
|
4
Done
|
Pour This Mixture Over the Chicken in the Crock Pot, Making Sure All the Chicken Is Covered. |
|
5
Done
|
Cover and Cook on Low For 8-9 Hours or High For 4 - 4 1/2 Hours. |
|
6
Done
|
Sometime in the Last Hour, Remove the Chicken Breasts from the Crock Pot, and Cool Slightly. |
|
7
Done
|
While the Chicken Is Cooling, Cook the Egg Noodles According to the Package Directions. |
|
8
Done
|
Stir the Peas Into the Mixture in the Slow Cooker, Cut the Chicken Breasts Into Bite-Size Pieces, and Stir the Chicken Back Into the Mixture in the Slow Cooker as Well. |
|
9
Done
|
Serve Chicken Mixture Over Egg Noodles. Season With Salt and Pepper, If Desired. |
