Easy Crockpot Chicken Stroganoff

I'm usually not a fan of "open and dump recipes", but they do have a certain level of comfort on a blustery cold day that you don't want to go out and get fresh ingredients. I needed to make something with what I had to avoid going out in sub-zero temperatures. This turned out very well.

6 potatoes, scrubbed and thickly sliced (leave the skins on)
3 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c dijon mustard
1 c sour cream
1 T dried dill
1/3 c dried shallots or french fried onions (you can buy large containers of dried shallots in an Asian grocery store very inexpensively)
Tajn Classico seasoning, about 1 tsp
salt, about 1 tsp
black pepper, about 1 tsp

Put sliced potatoes in the bottom of the slow cooker and sprinkle with salt, pepper, and Tajin seasoning. Put chicken breasts on top and sprinkle with salt, pepper, and Tajin seasoning. Mix the soups and mustard together in a separate bowl and pour over the chicken. Cover and cook on high for 2 hours. In the last hour add dried shallots, dill, and sour cream. Cook for one more hour.

Prepare one 16 oz package of egg noodles according to package instructions. Drain and add a few pats of butter so they don't stick together.

Remove the chicken from the slow cooker and slice. Put sliced chicken back in the slow cooker and mix into the sauce.  Serve chicken over egg noodles with a green salad.

Note: IF there are not sub-zero temperatures, go out and get some fresh mushrooms, 2 shallots to throw in there, too.