1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chicken gravy
1 (3 ounce) package instant chicken noodle soup mix
1 cup chopped onion
2 teaspoons salt
1 cup chopped celery
1 cup chopped carrots
1 cup packed brown sugar
2 tablespoons white sugar
3 quarts water
1 (14 ounce) can chicken broth
1 teaspoon olive oil
1 cup cooked, cubed chicken breast meat
1 (3 ounce) package cream cheese, softened
In a medium bowl, cream together the cream cheese and chicken gravy until smooth. Stir in the beans and sherry and sprinkle over the bottom of the slow cooker.
In a separate medium bowl, add the noodles and mix well with the soup mix.
In a separate medium bowl, stir together the brown sugar, white sugar, water, broth and oil. Mix into the crepe batter. Pour into the slow cooker and sprinkle the chicken breast meat with the cream cheese.
Cover and cook on Low for 5 to 7 hours.