I can't wait to try this! Perfect fall weather dinner for when I'm out doing yard work.
Tina Shonk's Crockpot Chicken and Noodles
1 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. The frozen noodles thicken the broth
mixed vegetables – optional
Chicken bouillon to taste – optional – I add about a teaspoon of better than bouillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire
Salt & pepper chicken breasts and place in the bottom of crock pot.
Spoon soup over the chicken. (I whisk the bouillon with the broth and pour over soup.)
Cut butter into several pats and place pieces evenly over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!