Slow Cooker Chicken and Mushroom Stroganoff

•4 boneless skinless chicken breasts, cubed

•8 ounce sliced mushrooms

•1 8 ounce cream cheese, softened

•1 (10½) ounce cream of chicken soup

•1 envelope (1¼ ounce) dry onion soup mix

•salt and pepper to taste

•fresh parsley, chopped for garnish

•1 pound large egg noodles for serving

1.Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.

2.Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.