SOUTHWEST CROCKPOT EGG NOODLE CASSEROLE

SOUTHWEST CROCKPOT EGG NOODLE CASSEROLE 1 medium yellow onion, diced 1 small green pepper, diced 1 small red pepper, diced 1-4.5 oz can diced green chiles (mild) 1 lb. chicken tenders 1 1/2 teaspoons ground cumin salt & pepper, to taste 8 oz. cream cheese 1-12 oz. bag wide egg noodles, cooked and drained In the bowl of a crockpot, add onion, peppers, green chiles and chicken tenders. Sprinkle with cumin, salt and pepper. Top with cream cheese and cover. Cook on high for 4 hours or until veggies are tender and chicken can easily shred. Stir all ingredients together, shredding chicken as you go. Stir in egg noodles and toss to coat in sauce. Add in a splash of water or chicken stock to get sauce to the consistency you like (optional). Taste, add salt and pepper if needed and serve hot