Easy Crockpot Chicken with Cream Sauce

My version is below. 

I made this for a meal train and it's the perfect dish to take to a family or feed a crowd. It's so easy!

I originally found this recipe here: https://therecipecritic.com/2016/09/slow-cooker-chicken-mushroom-stroganoff/

Serves: 6-8

Prep Time: 5-10 minutes

Cook Time: 4.5-7 hours

INGREDIENTS

• 6 boneless skinless chicken breasts (approx. 4lbs) 
• 2 (8oz) mushrooms
• 2 (8oz) regular publix cream cheese, softened
• 2 (10½) ounce cream of chicken soup with herbs - Campbells
• 2 envelopes (1¼ ounce) dry onion soup mix - Lipton 
• salt and pepper to taste, optional, I did not use 
• fresh parsley, chopped for garnish

**I used large raw chicken breasts, whole. You don't have to, but I think it would also be good to sear the chicken for 2-3 minutes in some olive oil and then place in the crockpot. I will try that next time for added texture and flavor.

1. Place the raw or seared chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
2. I had large chicken breasts and they cooked on high for 4.5 hours. You could probably do low for ~7 hours. Stir the sauce on top periodically. Remember, crockpot times can vary. 
3. When cooked, shred or cube the chicken in the sauce. You could even do this about 20-30 minutes before you plan to eat so the sauce seeps into the chicken for full flavor.
4. Garnish with chopped parsley.

Complete the meal with: quinoa and brown rice garlic flavor made by seeds of change. You can't even tell it's brown rice or quinoa...90 seconds in the microwave and you're done! I also served with bagged Caesar salad and cream puffs found in the ice cream aisle. Meal complete!

Source: Link Above - The Recipe Critic