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!

Ingredients

4 serv.

dried parsley flakes↗2 teaspoons
dried onion flakes↗1 1⁄2 tablespoons
boneless skinless chicken breasts↗4 -5
frozen
condensed cream of mushroom soup2 ounce
water↗1⁄2 cup
dried thyme↗1 teaspoon
garlic powder↗1 teaspoon
black pepper↗1⁄2 teaspoon
sliced mushrooms1 ounce
frozen peas↗1 1⁄2 cups
ice melted and drained, just peas, no ice
wide egg noodles↗10 ounces
about 5 cups

Step-by-step instructions

1
Scatter the dried onion flakes and the parsley flakes in the bottom of a 4 quart crock pot.
2
Place frozen chicken breasts on top of dried onion flakes and parsley flakes.
3
In a bowl, stir together the soup, water, thyme, garlic powder, pepper, and mushrooms.
4
Pour this mixture over the chicken in the crock pot, making sure all the chicken is covered.
5
Cover and cook on low for 8-9 hours or high for 4 - 4 1/2 hours.
6
Sometime in the last hour, remove the chicken breasts from the crock pot, and cool slightly.
7
While the chicken is cooling, cook the egg noodles according to the package directions.
8
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
Serve chicken mixture over egg noodles. Season with salt and pepper, if desired.

Source: food.com

Original recipe ↗

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