A few words of explanation. My wife and I "live country" as much as possible.
My MIL gave us a huge chest freezer as a house warming present. It can 
literally hold half a cow. So, when the local supermarket had a sale on 
chicken, 40# for $40, we bought it. 
 
The most frequently used appliance in our kitchen is the Crockpot. 
Without exaggeration, nearly half our meals are cooked in it. Dump in 
ingredients, set to slow, and go about your day.
  
I read. A lot. Especially cozy mysteries. With modern mysteries, it's not
unusual for the amateur detective to run a food business and include recipes
with the mysteries. One such series is Hannah Swenson Mysteries by JoAnne Fluke.
So, when Banana Cream Pie Murder, #21 in the series, had a recipe for Crockpot
Chicken Stroganoff, I had to give it a try. Yum!

Slow Cooker Chicken Stroganoff and Noodles
 
1 oz. olive oil
1 medium onion, diced
2 large chicken breasts
1 pkg fresh mushrooms, sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 can Campbell's Cream of Mushroom soup
1 can Campbell's Cream of Celery soup
1/4 cup Ranch Dressing
1 8 oz. pkg. cream cheese, cubed
1 cup sour cream
2 pkgs egg noodles
2 teaspoons butter
 
Coat the slow cooker with olive oil. The recipe said use Pam, but I don't
know any women named Pam. :) Place the diced onion in the bottom of the 
crockpot. Place the chickens on top of the onions and cook on low for 5 hours.
After about three hours, add the mushrooms to cook.
 
When the chicken is tender, lift the crock out of the crockpot and place it 
on stovetop. Let the chicken cool with the top off for a few minutes. 
Remove the chicken and shred the meat into bite sized pieces. Strain
the liquid from the crockpot and reserve it for later. Return the onions
and diced chicken to the crockpot. Add the garlic salt, onion salt, salt and
pepper to the crockpot. Add the cream of mushroom soup, cream of celery soup,
ranch dressing, cubes of cream cheese to the crockpot. Stir everything.
Replace the lid and cook on low for 30 minutes. If the sauce is too thick,
add some of the broth you poured off earlier. This mixture can keep on low
for two hours.
 
Fill a large pot with the remaining broth, and enough water
to cook the noodles following the package directions. When the noodles are 
cooked, drain the water, and toss with butter. Transfer to a serving bowl.

Stir the sour cream into the crockpot, stir well, and serve over the noodles.