Slow Cooker Chicken Stroganoff

• 1 lb boneless skinless chicken breast
• 1/2 cup onion, chopped
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 chicken bouillon cube
• 1 (4 ounce) can mushroom pieces
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, sliced
• 1/4 teaspoon lemon pepper seasoning
• 1 bay leaf
• 6 ounces egg noodles
• 4 ounces sour cream
• green onion, chopped

1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker, combine the chicken pieces, lemon pepper seasoning, mushrooms, bullion cube, bay leaf, garlic cloves, and onion. In a medium bowl, stir together the soup, Worcestershire, and water. Pour over chicken and onions.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with chopped green onions.

chicken breast, onion, cream of chicken soup, chicken, mushroom pieces, water, worcestershire sauce, garlic, lemon pepper, bay leaf, egg noodles, sour cream, green onion

Taken from www.food.com/recipe/slow-cooker-chicken-stroganoff-331655 (may not work)