Crock Pot Chicken & Noodles I
Sounds excellent, a must try for me. Several shortcuts to prepare for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken, boneless, skinless, cubed
- 4 cups chicken stock, fresh or from powder
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 340 grams dry egg noodles
- 2 packets chicken gravy, OR make from a shortcut
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped, plus a bit more for garnish
- salt and pepper, to taste
- butter, as needed
Instructions
- Butter your slow cooker insert, place the cubed chicken on the bottom of the insert.
- In a large mixing bowl, add the soup, gravy packets, parsley, garlic powder, and the stock, whisk to combine. Pour this over the chicken, cover and cook on Low setting for 4 to 6 hours.
- At the 4 hour mark, check the tenderness of the chicken, if tender, go ahead cook the egg noodles in a pot of salted boiling water to just before tender, drain well then add to the slow cooker and mix them in, add a bit of water if needed, make sure the noodles are submerged in the sauce. Cook for another 20 to 30 minutes, season with salt and pepper to taste, serve. IF the chicken is not tender, wait an hour, check the tenderness, if ok, proceed with the cooking the noodles as stated above and go from there.
Notes
The chicken will cost about 70 Baht/kilo. You can use white or dark or a combination of the two. For 8 servings, this is about 26 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Chicken Gravy Mix.
Variant: 1. Use turkey in place of chicken.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
United States.
We just finished Thanksgiving in the States. And due to a family illness, I had an extra turkey that couldn’t be re-frozen. This was an excellent use part of it. We enjoyed the meal very much 🙂
Hi Gwen, that is a very good use of some of the turkey, great suggestion. I have added that as a variant, thanks.