Crock Pot Chicken & Noodles

 

 

Chicken and noodles always makes me think of my Grandma Neelly. We didn't go to her house every Sunday after church, but we did on occasion. We'd walk in the house and there would be noodles drying on the kitchen table. Soon, she'd add those noodles to the chicken broth for a little "swim." And then one of my favorite meals in the world would be served at her dining room table.

I cook and bake. A lot. But I've never made homemade noodles. I never saw a recipe for her noodles. After years and years of making them, perhaps she no longer needed one. I can relate on several of my own tried-and-true recipes. 

But chicken and noodles remains one of my favorite comfort meals, especially when served over homemade mashed potatoes, with canned green beans on the side. (I have never claimed to be gourmand. Grandma had home canned green beans, but that's not happening. I also didn't get my grandmother's green thumb.)

 

I had my first cataract and glaucoma stent surgery on May 19. And I was looking for a little comfort, so chicken and noodles it was! I put some in the freezer so I'd have some for after my second surgery, which is on the docket tomorrow (July 9). 

 

Unfortunately, Randy is not nearly as big a fan of Chicken and Noodles. He will eat them, but they aren't his favorite. When I saw a recipe for a crockpot version on Facebook, I had to try them - whether it's his favorite or not. The recipe makes a LOT. Both times I've made them, I've halved the recipe, and we still have oodles and gobs left. 

Reames frozen noodles were the noodles of my childhood at home. The frozen noodles are high quality and tasty. That's what I use these days, too.

 

Servers - Pastor Benjamin Simba, Adrienne Minnis, Betty Byer, Randy Fritzemeier and Kim Fritzemeier (not pictured)

 

I modified the recipe and filled a roaster for the June 26 Core meal. Core is an organization that gives individuals and families help with budgeting and connection in an effort to better their lives. Different organizations provide a meal before the lessons each week, and our church was on the calendar that night. People seemed to enjoy it.  

 

For Core, we served the chicken and noodles with green beans, tossed salad and cookies (not pictured).

Crock Pot Chicken & Noodles

From Spend with Pennies

3 large uncooked chicken breasts (about 1 1/2 pounds)

1 small onion, diced

2 cans condensed cream of chicken soup

6 cups low-sodium chicken broth

1/2 tsp. black pepper

1/2 tsp. dried thyme leaves

2 cups frozen mixed vegetables

24 oz. frozen egg noodles (like Reames)

2 tbsp. fresh parsley

Season chicken with salt and pepper to taste. Place onion and chicken in large slow cooker. Combine broth, cream of chicken soup and seasonings. Pour over seasoned chicken breasts. Cook on High for 3 hours or until onions are tender and the chicken is cooked through.

Remove chicken breasts from the slow cooker and shred with two forks or chop. Put back in the liquid, along with the mixed vegetables and frozen noodles. Cook an additional 60 to 90 minutes until the noodles are cooked through, stirring every 30 minutes. Don't overcook. Stir in parsley and serve.

Notes:

• I like to serve over mashed potatoes. 
• With just Randy and I at home, I half this recipe, and we still have plenty of leftovers for additional meals. This time, I put part of the chicken and noodles in the freezer so I'd have instant comfort food after the second eye surgery.
  
• To get the noodles as tender as we prefer, I usually cook for the additional 90 minutes. In the roaster, I added the noodles 2 hours before serving.
• If you have people who wouldn't like the addition of the mixed vegetables, just leave them out.