Crock Pot Chicken & Noodles II
Crock Pot Chicken & Noodles II
This comes from a good friend and is a another recipe for this classic comfort chow. On my to cook list. This is for a 6 quart or larger slow cooker. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4-5 cups cooked chicken, chopped big, or 4 raw breasts
- 1 onion, diced
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 6 cups chicken broth, OR make from a shortcut
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups frozen mixed vegetables
- 680 grams frozen egg noodles, (24 oz)
- 2 tablespoons fresh parsley, chopped
Instructions
- For the COOKED chicken, chop it large, 1 inch or larger, this lessens the chance of the chicken falling apart in the slow cooker. For RAW chicken, use 4 whole chicken breasts.
- For the egg noodles, folks in the US can easily use Reames brand FROZEN egg noodles (24 oz bag). If you do not have access to frozen egg noodles, you can use DRY wide egg noodles, about 1 1/2 to 2 cups.
Using COOKED chicken
- To your slow cooker, add the chopped chicken and onion. Pour in the broth and soup, then add the black pepper and thyme. Cover and set your slow cooker to High setting and cook for 3 hours or until the onion is tender.
Using RAW chicken
- To your slow cooker, add the RAW whole chicken breasts, and onion. Pour in the broth and soup, then add the black pepper and thyme. Cover and set your slow cooker to High setting and cook for 4-5 hours or until the chicken is cooked through.
- Remove the chicken with a slotted spoon
- Chop or shred the chicken and return to the slow cooker.
Continuing on...
- While the chicken is cooking, take the frozen vegetables and noodles out of the freezer and allow to thaw for 30 minutes or so. If using DRY egg noodles, cook those in a pot of boiling salted water, but drain them when they are a few minutes from being tender, as they will finish cooking in the slow cooker.
- When either the onion is tender if using cooked chicken, or when the raw chicken is chopped and returned to the cooker, stir in the vegetables and noodles.
- Cover and continuing cooking on High setting for 60-90 minutes. Give the pot a stir every 30 minutes. Cook until the noodles are cooked and tender, do not over cook.
- Stir in the parsley.
- Serve and enjoy.
Notes
Low cost.
Shortcuts: Condensed Cream of Chicken Soup. Chicken Broth.
Variants: 1. For a thinner consistency, stir in 1-2 cups more chicken broth. 2. Use fresh vegetables if you desire or add additional items, such as celery, mushrooms, or bell peppers. 3. Use homemade egg noodles. 4. Use homemade spatzle in place of the egg noodles.
Inspired by Spend With Pennies and theĀ link to this recipe is here.
United States.
United States.
Made the Crock Pot Chicken and Noodles about a week and a half ago and it was a hit…Lee I followed the recipe to a “T” no substitutes whatsoever and it was delicious…I received many compliments from my boyfriend …I will be making it again…Thank you Lee for sharing these awesome dishes…*****
Thank you, Barbara, for the great review, go to hear everyone enjoyed this dish.
Excellent taste and consistency. I made this on 27 July 2018, used raw chicken breast, homemade broth, homemade condensed soup. I also used homemade spatzle in place of the egg noodles, I should have doubled that but the nutmeg flavor of the spatzle worked incredibly well with this. Only thing I forgot to add was the parsley, as I was rushing to taste this š This was very well liked by the family, highly recommended.