Wednesday, June 26, 2013

In the Kitchen with Jason: Crockpot Chicken and Noodles

Jess and I love those thick egg noodles that often come with chicken noodle soups at restaurants. We finally discovered those types of noodles can be found in the frozen area of your local grocery store. We were flabbergasted that's where they were. Then, we promptly raced to our local grocery store to get all of the ingredients for this recipe. This is an expensive dish to make, but it makes loads of servings and it is super duper yummy. Here is our modified version of the recipe.

  • 4 boneless, skinless chicken breasts
  • 2 prepared servings of cream of something soup
  • 1 stick of butter
  • 30 oz. chicken broth
  • 32 oz. frozen egg noodles
  • 1 bag of frozen vegetables
  1. Cook chicken, soup, butter and broth in crock pot on low for 6 hours.
  2. Take chicken out and shred.
  3. Add chicken back to the pot and add the noodles. Cook on low for 1 hour and stir a few times while cooking.
  4. Add the frozen bag of vegetables. Cook until vegetables are fully cooked and stir a few times until the dish is complete.
Please enjoy!

-Chef Jason

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