CHICKEN AND NOODLES CROCK POT RECIPE RECIPES

CROCKPOT CHICKEN AND NOODLES | JUST A PINCH RECIPES

Crockpot Chicken and Noodles | Just A Pinch Recipes image

This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it's also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is soon to become a new family favorite! Be sure to check out more of our delicious chicken and crock pot recipes!

Provided by Cassie * @1lovetocook1x

Categories Chicken

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 8

Ingredients

1 package(s) frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick(s) (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed - vegetables, optional; I didn't use this time
1 teaspoon(s) Better Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
- salt & pepper, to taste; can add some parsley too if desired

Steps:

Salt & pepper chicken breasts.
Place in the bottom of Crock Pot.
Spoon soup over the chicken.
Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth.
Pour over soup.
Place lid on the Crock Pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces.
Add back to pot.
Now add noodles; 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 homemade 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!

COCONUT CHICKEN CURRY - CROCK POT RECIPE - FOOD.COM

Coconut Chicken Curry - Crock Pot Recipe - Food.com image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

Heat oil in a medium fry pan.
Add chicken breasts and brown on both sides.
Place potatoes and onion in crock pot.
Place chicken breasts on top.
Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
Add to crock pot.
Cover and cook on low 6 to 8 hours.
One half hour before serving, add peas on top of chicken mixture.
Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
Serve over rice or Asian noodles, if desired.

Nutrition Facts : Calories 561.7, FatContent 28.5, SaturatedFatContent 20.1, CholesterolContent 75.5, SodiumContent 745.9, CarbohydrateContent 43.8, FiberContent 7.5, SugarContent 6.2, ProteinContent 35.6

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