Crockpot Angel Mushroom Chicken

• 1 stick Butter
• 8 ounces, weight Cream Cheese
• 1 package Italian Dressing Seasoning
• 1 can Golden Mushroom Condensed Soup
• 8 whole Button Mushrooms, Chopped
• 1/2 cups Water
• 4 whole Chicken Breasts
• 3 cups Egg Noodles, Cooked

1. Start by melting the butter on medium high heat in a sauce pan.
2. Add the cream cheese, Italian Dressing seasoning, soup, mushrooms and water.
3. Give it a good stir and heat until completely combined.
4. Spray your crockpot/slow cooker with cooking spray and lay the chicken breasts down in a single layer on the bottom.
5. Cover with the sauce you just prepared.
6. Cook for 4 hours on high or 6-8 hours on low.
7. The chicken is very tender but can over cook and get dry so dont cook it to long.
8. If after the cooking is done your sauce is a bit on the thinner side, remove the sauce from the crockpot/slow cooker and add it to a sauce pan on medium high heat.
9. Let it simmer and reduce while you cook your noodles.
10. Once the noodles are cooked, place them on a plate with the chicken on top.
11. Generously pour over the sauce and enjoy!
12. Recipe slightly adapted from: Midwest Living

butter, weight cream cheese, italian dressing seasoning, golden mushroom, button mushrooms, water, chicken breasts, egg noodles

Taken from tastykitchen.com/recipes/main-courses/crockpot-angel-mushroom-chicken/ (may not work)