Ingredients
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2 teaspoons dried parsley flakes
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1 1/2 tablespoons dried onion flakes
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4 -5 boneless skinless chicken breasts (frozen)
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2 (10 3/4 ounce) cans condensed cream of mushroom soup
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1/2 cup water
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1 teaspoon dried thyme
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1 teaspoon garlic powder
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1/2 teaspoon black pepper
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1 (6 ounce) can sliced mushrooms
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1 1/2 cups frozen peas (ice melted and drained, just peas, no ice)
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10 ounces wide egg noodles (about 5 cups)
Instructions
- Scatter the dried onion flakes and the parsley flakes in the bottom of a 4 quart crock pot.
- Place frozen chicken breasts on top of dried onion flakes and parsley flakes.
- In a bowl, stir together the soup, water, thyme, garlic powder, pepper, and mushrooms.
- Pour this mixture over the chicken in the crock pot, making sure all the chicken is covered.
- Cover and cook on low for 8-9 hours or high for 4 - 4 1/2 hours.
- Sometime in the last hour, remove the chicken breasts from the crock pot, and cool slightly.
- While the chicken is cooling, cook the egg noodles according to the package directions.
- 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.
- Serve chicken mixture over egg noodles. Season with salt and pepper, if desired.