You won’t want to miss this meal! Great for a Sunday dinner or for company.
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/chicken-and-noodles/
RECIPE:
INGREDIENTS:
2 lbs. boneless skinless chicken breasts
21 oz. cream of chicken soup (do not add water)
4 carrots peeled and sliced
1 cup chicken broth
1 white onion diced
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. black pepper
WAIT TO ADD:
12 oz. dried extra wide egg noodles (will be cooking on the stovetop)
1 cup frozen peas
salt to taste (add at the end of cooking time)
INSTRUCTIONS:
Add the chicken breasts, onion and carrots to the slow cooker.
Add the cream of chicken soup, broth and seasonings.
Place the lid on the slow cooker and cook on LOW For 6 hour or HIGH for 4 hours.
When the cooking time is near up, cook the egg noodles. DO NOT OVER COOK THEM. You want to cook them to al dente. Watch them closely while they cook, left too long to boil and they will fall apart.
Shred the chicken with two forks, add the peas.
Drain the pasta and add to the chicken and sauce. Add salt to taste.
Serve and enjoy!
FAN MAIL:
THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475