It’s Fall Ya’ll. Have you enjoyed the drop in temperatures? With Fall comes the time for comfort food. Comfort food that isn’t too caloric.Yeah right. Everyone knows how I love my crockpot. Spring, Summer, Fall, Winter, it’s the pot for all seasons, right?
This weekend I really wanted to make soup. I was vetoed. I will share a soup recipe or three soon, I promise. Instead, I made Crockpot Chicken and Noodles, another family fave. It’s hard y’all. Real hard. Most of my recipes are. Meet your husband at the door in your apron and hi-heels, throw a little flour on your face. He will love you. I promise.
3-6 Chicken Breasts depending on size
1 16oz bag of egg noodles
2 cans of cream of chicken (I use the 98% fat free)
14-15 oz can of chicken broth or stock (why are cans never the same size?)
salt and pepper to taste
Place the chicken breast in the crockpot. Mine are almost always frozen. Pour the two cans of cream of chicken and the broth over the top. Add salt & pepper. Cook 4-6 hours on high or 8-10 on low.
When chicken is done, boil your noodles according to package directions. While noodles are boiling shred your chicken. Mine usually just falls apart. Add chicken back to crockpot. When noodles are done, drain. Then add noodles to crockpot with chicken and sauce. Stir well. Serve by itself or with bread and a veggie.
I told you it was a difficult recipe. Enjoy and seriously, try to have some leftovers.
ShaRhonda Crow blogs at The Four Crows.