Wednesday, September 4, 2013

Chicken Noodles {Crockpot Recipe}

Who is ready for fall?  I know that I am!  I would like to have a few more weeks to hang in the swimming pool, but I am ready for some fall weather and fall treats too.
I am going to start of the month of September by reminding myself of a crockpot recipe that I made for the first time last year and am ready to get back in the crockpot this year.  Chicken noodles have always been one of my favorite fall meals, but until recently I never really tried to make them on my own and with a little one running around and another on the way, I need easy meals so that we don't end up eating spaghetti O's and grilled cheeses every night!
this is also a great meal to make for company with some sweet cornbread on the side...yummy!  Now you are ready for a fall with a delish crockpot meal that is filling and good for the whole family.  And as always, since is it a full crockpot meal, there was plenty for my family of two and a baby for several days.  Enjoy your fall cooking!
Chicken Noodles
in the Crockpot
You will need:
  • 4 carrot sticks, rinsed and chopped
  • 4 celery sticks, rinsed and chopped
  • 32 oz carton of chicken broth (I used leftovers from the fridge that was more then half full)
  • 2 cans cream of chicken soup
  • 1-1/2 cups water
  • 1 cup milk
  • couple shakes of salt and pepper
  • 1-1/2 tbsp of onion flake
  • 1 tbsp dry basil
  • 4 or 5 chicken breasts, frozen or thawed
  • 1/2 to 1 bag of egg noodles  
Pour the broth, cream of chicken soup, water, milk and seasonings into the crockpot and mix thoroughly.  I just eyeballed the seasoning.
Place the chicken breasts in the crockpot and cook on high for 4-6 hours or on low for 8-10 hours.  About an hour before you are ready to eat, shred the chicken with a fork and add in all of your veggies.  Also add how ever much of the bag of noodles you prefer.  I used a little more than half the bag.
I am not a person who particularly likes celery.  I don't mind having it in potato soup, chicken noodle soup and such for does add a great flavor to soups...but I don't like to eat it by itself and I really don't like to know that it is there by getting crunchy pieces of celery in my soup and so I prefer to add my celery at the beginning with the rest of the "wet" ingredients, but still saving my carrots for the end. 
I also like to use frozen peas and carrots sometimes rather than carrots by themselves.  Adds some green veggies and is easier and faster than cutting up fresh carrots when you are in a crunch for pun intended! :)
Click here for a printable version.