Creamy Crock Pot Chicken

Creamy Crockpot Chicken
I am part of the March 2009 Aussie/NZ recipe swap. This means I make at least one recipe from each of my team mates. Chef Buggsy Mate from the East Coast, USA has this recipe and I picked it to make. Her original recipe calls for only 4-6 chicken breasts but I used a whole bag of frozen chicken breasts as I wanted leftovers on purpose.

4-6 boneless skinless chicken breasts (I used a whole bag)
3 (10 3/4 oz ) cans cream of mushroom soup
1 (1 oz) envelope dry onion soup mix
8 oz cream cheese, softened
1 small onion, sliced thin
1 cup sliced mushrooms, canned or fresh
4 garlic cloves, minced
2 cups chicken stock
2 TBSP parsley flakes for garnish

Grease the inside of a large slow cooker. Place chicken in first. Combine the remaining ingredients except parsley in a medium pot and heat on medium high. Stir occasionally until cream cheese is incorporated. Pour sauce over chicken in crockpot and heat on low approximately 4 hours. I put my chicken in frozen and let it cook on low from 9 a.m. to 5 p.m. Sprinkle with parsley flakes. I obviously forgot to do this. Oh well. It tasted wonderful anyway. Serve over pasta, egg noodles or rice. We had this over rice.