Crockpot Chicken Stroganoff (3)

1 to 1 1/2 Pounds boneless skinless chicken thighs, diced
8 Ounces fresh mushrooms, sliced
1/2 Cup onion, chopped
2 Garlic cloves, minced
1/4 Cup chicken broth
2 Tablespoons unsalted butter
1 Teaspoon dried parsley
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1/2 Teaspoon dried oregano
1/2 Teaspoon dried basil
1/4 Teaspoon dried thyme
1/8 Teaspoon celery seed
1 Tablespoon corn starch
1 Tablespoon water
4 Ounces cream cheese
1/2 Cup sour cream

Place the chicken, mushrooms, onion, garlic, broth, butter, herbs and spices in a slow crockpot and stir. Cover and cook on LOW for 4 to 5 hours.
Wisk corn starch and water in a small bowl until smooth, slowly add slurry to chicken mixture while stirring. Stir in the cream cheese and sour cream. Cover and cook on LOW for another 20 to 30 minutes. Stir well before serving over egg noodles.
09/13/14 * * * * *