Slow Cooker Chicken Stroganoff

We just had some friends pop in from Las Vegas unexpectedly last night so I moved one of our dinners to tonight. This was pretty good, but also pretty salty. I also think I am not a fan of shredded chicken in this type of dish with noodles. It just reminds me too much of a tuna casserole and Emi even asked me if there was tuna in it. Weird. I think if I were to make it again, I would possibly cube the chicken, but I don't know if that would work out because it is SO tender coming out of the crock pot. I have never shredded chicken so easily!

Also, I was a little weirded out by the small amount of liquid in the crockpot (even with my addition of the cooking wine), so I added a little bit of water about 3 hours into cooking because I was afraid the chicken would burn.

Another thing that I had also never done before is start with frozen chicken and I was VERY worried about this, but it turned out great! and that is probably why the chicken was so very tender.

I would probably make this again since Emi and our guests really liked it, but... I don't know. :-D Maybe as a last resort type thing. At least I learned about the frozen chicken trick and I really do hate defrosting chicken.

Slow Cooker Chicken Stroganoff
Here is my edited version.

INGREDIENTS
4 frozen skinless, boneless chicken breast halves
1/8 cup margarine
1/2 cup white cooking wine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
4 ounces sliced mushrooms

DIRECTIONS
Put frozen chicken, margarine, white wine, and dressing mix in slow cooker. Mix together and cook on low for 6 hours.
Add cream cheese and soup, mix together and shred chicken. Add mushrooms. Cook on high for another 1/2 hour or until heated through and warm.