I was flipping through my Better Homes and Garden cookbook a couple of weeks ago and discovered that there's a previously-unknown "crockery cooking" section right smack in the middle of the book. WHY I didn't know about it beforehand, I'm not quite sure - I've flipped through that cookbook dozens of times. I actually think the "crockery" bit threw me off. I mean, who calls their slow cooker a crockery cooker anymore? It's a Crock Pot, people. Quit trying to be all technical. :)
Anyways, I found this recipe for Creamy Chicken and Noodles and it sounded just right to make for the dreary, rainy Sunday we had last week. (Sigh. Summer, where are you??) It turned out pretty good, so of course, I had to share. I made a few adjustments to the original recipe, which I've included below.
Creamy Chicken and Noodles
1 1/2 cups sliced carrots
1 cup chopped onion
1/2 cup sliced celery
1 Tbsp. snipped fresh parsley
1 bay leaf (I used about 1 tsp. of the dried bay leaf I had in my spice cupboard)
3 medium chicken legs, skinned (I acutally used 3 chicken thighs because they shred really easily - and they're conveniently boneless)
1 can cream of chicken soup
1/4 cup water
1/2 tsp. dried thyme, crushed
1/2 tsp. salt (The original recipe didn't call for any salt and I thought it was a little bland, so this is my addition)
1/4 tsp. pepper
10 oz. wide egg noodles (about 5 cups)
1/2 cup frozen peas
In a 3 1/2- or 4-quart slow cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, salt, and pepper. Pour over chicken and vegetables.
Cover and cook on low for 8-9 hours or high for 4-5 hours. Remove chicken; shred and place back in cooker. Discard bay leaf (if you used a whole one - I obviously just left the flakes intact). Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker.
To serve, pour chicken mixture over hot noodles; toss gently to combine. Season with additional salt and pepper.
Anyways, I found this recipe for Creamy Chicken and Noodles and it sounded just right to make for the dreary, rainy Sunday we had last week. (Sigh. Summer, where are you??) It turned out pretty good, so of course, I had to share. I made a few adjustments to the original recipe, which I've included below.
Creamy Chicken and Noodles
1 1/2 cups sliced carrots
1 cup chopped onion
1/2 cup sliced celery
1 Tbsp. snipped fresh parsley
1 bay leaf (I used about 1 tsp. of the dried bay leaf I had in my spice cupboard)
3 medium chicken legs, skinned (I acutally used 3 chicken thighs because they shred really easily - and they're conveniently boneless)
1 can cream of chicken soup
1/4 cup water
1/2 tsp. dried thyme, crushed
1/2 tsp. salt (The original recipe didn't call for any salt and I thought it was a little bland, so this is my addition)
1/4 tsp. pepper
10 oz. wide egg noodles (about 5 cups)
1/2 cup frozen peas
In a 3 1/2- or 4-quart slow cooker place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, salt, and pepper. Pour over chicken and vegetables.
Cover and cook on low for 8-9 hours or high for 4-5 hours. Remove chicken; shred and place back in cooker. Discard bay leaf (if you used a whole one - I obviously just left the flakes intact). Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in cooker.
To serve, pour chicken mixture over hot noodles; toss gently to combine. Season with additional salt and pepper.
1 comment:
Yum! Looks awesome. And yeah...where the crap is summer?!
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