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I found this recipe in a Homelife magazine and it has become a family favorite. It is my go to meal for Sundays. I start it first thing in the morning and it’s ready when we get home from church.
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1lb. frozen, boneless, skinless chicken breasts
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1 container sliced mushrooms
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1 can cream of mushroom soup
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1 packet onion soup mix
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1 (16-ounce) container of sour cream
(Also works well with boneless, skinless chicken thighs but I recommend 1 1/2 lbs of thighs)
Place frozen chicken breasts and mushrooms in the bottom of the slow cooker. Add the remaining ingredients over chicken. Cook on low for about 6-7 hours. Stir sauce several times so it doesn’t stick or burn. (I usually stir it one last time before I leave for church) Before serving, shred the chicken in the pot with the sauce. Serve over cooked egg noodles.
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