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Slow Cooker Chicken Stroganoff

This recipe comes courtesy of the Food Network Kitchen and it landed on my virtual desktop when I was starting to think about what to do about dinner that evening.  And this is the real deal!  Fifteen to twenty minutes of prep work and ye trusty ole crockpot does the rest.  While it is true that the recipies take a shortcut or two of the kind that home cooks loved back in the Betty Crocker days the results are really good.

2 cups chicken broth
  cup AP flour
1 tablespoon tomato paste
One 1-oz package dry onion soup mix (such as Lipton's)
8 ounces button mushrooms quartered
6 boneless, skinless chicken thighs (~1  pounds)
12 ounces egg noodles
4 tablespoons butter, cut into pieces
4 ounces cream cheese, at room temperature
Chopped fresh parsley
salt and pepper as desired - see Notes
   

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and teaspoon black pepper in medium bowl until combined.  Add all ingredients to a 6-quart crockpot and top with the mushrooms and chicken.  Cover and cook on high for four hours.

When the casserole is ready prepare the egg noodles al dente according to the instructions.  Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely covered.

Transfer the chicken to a small bowl and shred with 2 forks.  Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles.  Garnish with the chopped parsley before serving

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