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Ingredients
4 Chicken thighs, boneless, skinless
1 (4oz) Can mushroom pieces, chopped
1/4 tsp ground black pepper
1 (10 12/ oz) Can cream of chicken soup
4 Ounces cream cheese room temperature, cubed
1 (.7 oz) Packet Zesty Italian dry salad dressing mix
8 Ounces extra wide egg noodles
Instructions
Spray crockpot liner with non-stick spray.
Place chicken in crockpot and season with black pepper.
In a small bowl cream together soup, cream cheese and dressing mix pour over chicken.
Cook on LOW for 5-6 hours or HIGH for 4 hours.
When cooking time is up carefully shred chicken with two forks and mix it into the gravy in the crockpot.
Prepare noodles according to package directions and serve with chicken mixture over prepared noodles.