CHICKEN SAUSAGE CROCKPOT RECIPES 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!

CHICKEN SAUSAGE AND HERB STUFFING - SKINNYTASTE

Chicken Sausage and Herb Stuffing - Skinnytaste image

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Provided by Gina

Categories Side Dish

Total Time 90 minutes

Prep Time 10 minutes

Cook Time 80 minutes

Yield 12

Number Of Ingredients 10

Ingredients

14 oz whole wheat French bread or baguette (crusts removed (weight after crust is removed))
2 tbsp whipped butter
1 1/2 cups diced yellow onion
1 3/4 cups about 4 stalks diced celery
13 oz fresh sweet Italian chicken sausage (casing removed)
1/4 cup chopped fresh sage
1 tbsp chopped fresh thyme
3 to 3 1/4 cups reduced sodium chicken broth
salt and freshly ground pepper (to taste)
cooking spray

Steps:

Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight - OR - place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
Preheat oven to 375°F. Spray a large baking dish with oil.
In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.

Nutrition Facts : ServingSize 3 /4 cup, Calories 166 kcal, CarbohydrateContent 19 g, ProteinContent 9 g, FatContent 6.5 g, SaturatedFatContent 2.2 g, CholesterolContent 30 mg, SodiumContent 549 mg, FiberContent 2.5 g, SugarContent 2.9 g

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