Hey Ya’ll Last week we had some cool, rainy weather, and I
was not motivated to cook. Thankfully my crockpot cooked for me, and I made
creamy chicken and noodles. The consistency is thicker than a soup and similar
to chicken and dumplings – yum!
Start by placing two to three chicken breasts in your
crockpot and season them well. (I used frozen chicken and seasoned them with
salt, pepper, garlic powder, and onion flakes). Then combine one can cream of
chicken with 32 ounces of chicken stock. Once combined pour it over the chicken.
Then take ¼ cup of butter, slice it, and put over the chicken and liquid.
I
placed my crockpot in the fridge overnight and put it in the warmer as soon as
I left for work the next morning.
Cook on low for 8-10 hours, and your home will smell amazing
when you get home! During the last hour of cooking, give the chicken a stir and
remove from the crockpot. At this point, I shred my chicken and place it back
in the crockpot and add an 8 ounce bag of egg noodles.
When I cook this on a weekday,
my crockpot turns to “warm” after 10 hours. So I turn my crockpot from the
“warm” setting to “low” again and let it cook for another hour. I stir it every
20 minutes to make sure the noodles are getting cooked evenly. I add a little
more salt and pepper, and it’s ready to serve.
I hope you enjoy the recipe! Let me know in the comments if you try to make it!
xo ~ Brittney
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