Slow Cooker Chicken Stroganoff

My kids love Hamburger Helper.

Try as I might to get away from it, there we are, once a week – cracking open a box and mixing it up. It’s easy, and I can mix veggies in and have a one pot meal.

However, I know as a responsible adult that those convenient little boxes are filled with MSG and preservatives that aren’t good for us.

So in response to that, I’ve made this crock pot version of the same thing – except with chicken and less preservatives in it. It’s tasty and mostly ready when you get home from work. Winning!

Creamy chicken stroganoff is made slow cooker style and served atop al dente egg noodles.

2 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon tomato paste
One 1-ounce package dry onion & mushroom soup mix
Kosher salt and freshly ground black pepper
8 ounces button mushrooms (quartered (optional))
2 lbs boneless (skinless chicken thighs)
12 ounces egg noodles
4 tablespoons butter (cut into pieces)
4 ounces cream cheese (at room temperature)
Chopped fresh parsley (for serving)

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the chicken and mushrooms (optional). Cover and cook on high for 4 hours.
When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
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. Top with parsley before serving.