Crock Pot Creamy Chicken and Noodles
Source of Recipe
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List of Ingredients
2 cups sliced carrots
1-1/2 cups chopped onion
1 cup sliced celery
2 TB chopped fresh parsley
1 bay leaf
3 medium (1 lb.) chicken legs, skinned
3 medium (1 lb.) chicken thighs, skinned
2 cans (10-3/4 oz. ea.) reduced fat and reduced sodium condensed cream
of
chicken soup, undiluted
1/2 cup water
1 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
10 oz. dried wide noodles (about 5 cups)
1 cup frozen peas
Recipe
In a 3-1/2 or 4 quart crock pot/slow cooker, place carrots, onion,
celery,
parsley, and bay leaf. Place chicken on top of vegetables. In a bowl
stir
together soup, water, thyme, and pepper. Pour over chicken and
vegetables.
Cover and cook on LOW heat setting for 8 to 9 hours OR on HIGH heat
setting
for 4 to 4-1/2 hours. Remove chicken from cooker; cool slightly. Remove
and
discard bay leaf.
Meanwhile, cook noodles according to package directions; drain. Stir
peas
into soup mixture in cooker. Remove chicken from bones; discard bones.
Cut meat
into bite-size pieces; stir into cooker. To serve, pour chicken mixture
over
noodles; toss gently to combine. Season to taste with salt and pepper,
if
desired.
Makes 6 servings
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