This is an incredible Crock Pot meal. Not only is it abundant, rich and delicious, but it is also very easy to prepare. Cooking the chicken over a low heat for several hours makes it tender and tasty. The noodles take the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your most discerning diner will clean his plate. This will soon become a new family favorite!
I love this recipe! I’ve always done it according to the recipe (I always add a bag of mixed vegetables, too). Last week I did it with dark and white meat. There were no frozen noodles in my store, but right next to that sad empty space was a bag of cheese ravioli. Now, I’m a recipe follower, so even this caused me a little distress! But it was wonderful! They didn’t absorb as much liquid as the noodles, and it was creamy and delicious! It reminded me of a meatloaf without a crust.
2 cans of chicken soup
2 cans (15 ounces each) of chicken broth
1 stickbutter or margerine
1 pound of chicken breasts (fresh or frozen)
1 package of frozen egg noodles (24 ounces) used Reames.
In the slow cooker put the chicken in the bottom. Pour the chicken broth and soup over it. Then cover that with the butter stick. Put the pot on a low heat for 6-7 hours.
Take the chicken out and mash it. Put it back in the pot.
Add the frozen noodles and cook them for 2 more hours. (Stir every 30 minutes until done.