Friday, February 22, 2013

Slow Cooker Chicken and Noodles


Slow Cooker Chicken and Noodles 
Yesterday the weather reports indicated a massive snow storm coming our way. Living in the upper Midwest, that's really not so daunting, but we have been spoiled the last 5 or so years and haven't really had to worry about big totals of snow fall.
This storm though, was predicted to dump anywhere from 5-9". Which combined with a blowing wind makes for not so nice weather. 
As it was, we received about 12" where I live. (Yikes!!)
I decided to make a delicious comfort food, one that warms your tummy and your soul and I did it in the slow cooker. 

For everyone's Nana or aunt or whomever used to make this recipe, and is rolling over in their grave, please forgive me. 
But this is truly so good, and well....EASY.

Ingredients: 
  • 3-4 FBSCB-frozen boneless, skinless, chicken breasts
  • 2 10.75 oz cans Cream of Chicken Soup 
  • 2 cups of water
  • 1/2 tsp black pepper
  • 1/2 tsp Poultry Seasoning (opt.)
  • 2 cups frozen Mixed Vegetables, thawed (I used peas and carrots)
  • 16 oz. pkg. Frozen Noodles
 Directions:
  1.  Place FBSCB in the slow cooker. 
  2. Mix the soup and water with pepper and poultry seasoning and pour over FBSCB. Cover and cook on high for 5-6 hours or low for 7-8. 
  3. Remove chicken pieces and shred or cut into bite size. Return to slow cooker along with vegetables and noodles. Stir to combine. 
  4. Cook on high for another 50-60 minutes. Enjoy. 





2 comments:

  1. Hi Kari! Would you mind emailing me your recipe for the enchilada sauce? I would love to try it! Thanks! Blessings from Bama! randycofield@bellsouth.net

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  2. For sure, it is so easy and it makes a lot. You can portion it and freeze it or just cut the recipe in half if needed. I have successfully done both. I find that buying chile powder at Dollar stores or similar, works just fine in this recipe. Enjoy!!

    http://allrecipes.com/personalrecipe/63299623/super-easy-slow-cooker-chicken-enchilada-meat/detail.aspx

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