Crock Pot Creamy Chicken Noodle Stew

• 2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
• 3 medium potatoes, cut into 1/2 inch cubes
• 1 (1 1/4 ounce) package onion soup mix
• 1/4 cup butter
• 1 (14 1/2 ounce) can chicken broth
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 (15 ounce) can peas, drained
• 15 ounces canned carrots, drained
• 1 (4 ounce) can mushrooms, drained
• 1 tablespoon parsley flakes
• 1/4 cup dry white wine
• 1 (12 ounce) package egg noodles
• flour

1. Place chicken in crock pot.
2. Add onion soup mix, butter, broth, and soups.
3. Sprinkle paprika and black pepper over mixture.
4. Add peas, carrots, and mushrooms.
5. Sprinkle parsley flakes over top.
6. Add white wine.
7. Cook on high for 1 hour, then low for 7 hours.
8. Add cooked noodles approximately 30 minutes before end of cooking time.
9. Stir thoroughly.
10. Add flour by the tablespoon and stir to thicken, if desired.

chicken breasts, potatoes, onion soup, butter, chicken broth, cream of chicken soup, cream of mushroom soup, paprika, black pepper, peas, carrots, mushrooms, parsley flakes, white wine, egg noodles, flour

Taken from www.food.com/recipe/crock-pot-creamy-chicken-noodle-stew-216216 (may not work)