Crock Pot Chicken & Noodles from Sara Lilian

chix-and-noodles

1 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional – i didn’t use this time
Chicken bouillon to taste – optional – i add about a teaspoon of better than bouillon chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire

Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!

 

I am posting her recipe here because Pinterest wouldn’t allow it to be posted because of possible spam. If you’d like to view the original post, go to

http://77easyrecipes.com/comforting-chicken-noodles-crock-pot/

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About Jeanine

I'm a mom to 3 great kids, a gramma to 2 lovely grandkids, and a wife to my awesome hubby of 38 years. I love to debunk scams and helpful hints that aren't helpful, do reviews, and enter giveaways. I even run a few giveaways here and there. Come check my site out and enter whenever you like.

Posted on October 16, 2016, in Uncategorized. Bookmark the permalink. Leave a comment.

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