Thursday, March 27, 2014

Crock-pot Chicken and Noodles

When I was in school, occasionally we would have chicken and noodles for lunch- and believe it or not, they were really good.  So I have always liked chicken and noodles.  I found this recipe the other day, and made it for them fam.  It sure is a keeper!  You have to use frozen noodles to get the right noodle consistency.  And this is one quick-prep wise and easy recipe!

Excuse my pic-and paper plate, the lighting was horrendous!  And I am not sure who to give credit for for this recipe, it was a picture of a recipe! 

Ingredients:
4 boneless skinless chicken breasts (you can use frozen)
2 cans cream of chicken soup
1 stick of butter (I didn't even use half a stick)
2 15 oz cans of chicken broth
24 oz. frozen egg noodles (can be found in the freezer section of most grocery stores)

Directions:
1. Combine Chicken, butter, and all cans of soup in crock pot.  
2. Cook on low for 6-7 hours
3. Shred chicken-an easy way to do this is stick it in a Bosch, or Kitchen Aid, or bowl with beaters and turn on for about 10 sec or so.  Or you can take the long way and use 2 forks.
4. Put chicken back in-or leave it in if you never took it out-add noodles, and cook for another 2 hours, stirring occasionally.

Serve over Mashed Potatoes and ENJOY your eyes out.

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