Friday, June 26, 2020

CrockPot Chicken & Noodles

24 oz. package frozen egg noodles
2 - 14.7 oz cans cream of chicken soup
1/2 c. butter (1 stick) cut into pieces
32 oz. chicken broth
mixed vegetables (optional)
chicken bouillon to taste (optional)
6 small or 4 large boneless, skinless chicken breasts
salt and pepper to taste

  1. Salt and pepper chicken breasts and place in the bottom of crock pot.
  2. Spoon soup over the chicken.
  3. Cut butter into several pats and place pieces evenly over soup.
  4. If using bouillon, whisk with the broth and pour over the soup.
  5. Place lid on crock and turn to low.
  6. Cook for 6 hours.
  7. Remove chicken and tear into pieces.  Add back to pot.
  8. Add noodles and if adding veggies, add those as now.
  9. Cook for another 2 hours or until noodles are desired tenderness.  Stir a few times during the last 2 hours.
  10. Salt and pepper if needed.
  11. Serve

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