In a 5-6 quart slow cooker wisk together cream of mushroom soup, chicken broth, onion powder, garlic powder and thyme until combined.

Add chicken and mushrooms to soup mixture. Stir gently to coat. Scatter cubes of cream cheese across the top. Cover and cook on low for 6 hrs or high for 4 hours.

When done stir gently to fully incorporate cream cheese. Taste and add salt and pepper if desired (I only add pepper). Serve over egg noodles, rice, or mashed potatoes. Enjoy!

Note: If sauce is thinner than you'd like, make a slurry with 1 tbs cornstarch and 2 tbs cold water. Stir into stroganoff while still on high. Sauce will thicken up in just a couple minutes.