CROCKPOT CHICKEN AND VEGGIES 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!

CROCKPOT CHICKEN AND DUMPLINGS WITH GRANDS BISCUITS

Crockpot Chicken and Dumplings with Grands Biscuits image

Provided by Michelle

Categories Dinner

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 cup chopped red onion
1 pound thinly sliced chicken breast
½ teaspoon salt
½ teaspoon celery salt
½ teaspoon pepper
2 cans of condensed cream of chicken soup
3 cups chicken broth
2 tablespoons butter
1 bay leave
1 bag frozen mixed vegetables (carrots, corn, peas, green beans)
1 can refrigerated homestyle Pillsbury Grands biscuits

Steps:

In crockpot add onion and place chicken breast on on top.
Sprinkle salt, celery salt, pepper.
Add condensed soup and chicken broth
Cut butter into small pieces and add bay leave
Cook for 3 hours on HIGH
Take chicken out and shredded with 2 forks
Add frozen vegetables and cook for 15 minutes on HIGH
During this time. Separate all 8 biscuits and cut each of them in 8 pieces. You should have 64 pieces total.
Add the biscuit pieces to the crockpot and cook for 45 minutes to 1 hour.
Serve and Enjoy!

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