Greeny's Comfort Crock Pot Mushroom Chicken

I was in the mood for some sort of stroganoff-y thing, so I went to look through my cookbooks. This actually started out as an attempt for me to make a recipe from the Better Homes and Gardens Biggest Book of Slow Cooker Recipes. With each ingredient, I found myself either not having it or substituting it with something else, so at the end, I decided this recipe is actually more of a creation of my own, and it didn't turn out too bad!

• Ready In: 8 hrs 15 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  teaspoons dried parsley flakes
• 1 1⁄2 tablespoons  dried onion flakes
• 4 -5  boneless skinless chicken breasts (frozen)
• 2 (10 3/4ounce) cans  condensed cream of mushroom soup
• 1⁄2 cup water
• 1  teaspoon dried thyme
• 1  teaspoon garlic powder
• 1⁄2 teaspoon black pepper
• 1 (6 ounce) can  sliced mushrooms
• 1 1⁄2 cups  frozen peas (ice melted and drained, just peas, no ice)
• 10  ounces  wide egg noodles (about 5 cups)

Directions

1. Scatter the dried onion flakes and the parsley flakes in the bottom of a 4 quart crock pot.
2. Place frozen chicken breasts on top of dried onion flakes and parsley flakes.
3. In a bowl, stir together the soup, water, thyme, garlic powder, pepper, and mushrooms.
4. Pour this mixture over the chicken in the crock pot, making sure all the chicken is covered.
5. Cover and cook on low for 8-9 hours or high for 4 - 4 1/2 hours.
6. Sometime in the last hour, remove the chicken breasts from the crock pot, and cool slightly.
7. While the chicken is cooling, cook the egg noodles according to the package directions.
8. Stir the peas into the mixture in the slow cooker, cut the chicken breasts into bite-size pieces, and stir the chicken back into the mixture in the slow cooker as well.
9. Serve chicken mixture over egg noodles. Season with salt and pepper, if desired.