With a one year old and a full schedule, I LOVE my crock pot! And this one was an instant hit with the whole family. I actually have it ready to start cooking this morning for dinner tonight! I can't wait. Steam some veggies with it and you're set! (In the winter, make some homemade bread for a true comfort food treat!)
Creamy Chicken and Noodles
3-4 boneless skinless chicken breasts
2 10.75 cans of cream of chicken soup (I use on big 26 ounce can)
1/2 cup of butter sliced (one stick)
42 ounces of chicken broth (again, I use slightly more then this calls for)
Bag of extra wide egg noodles
Put your chicken breasts on the bottom, and pour the soup over top of this. Add in your broth and butter and you're set.
I always prepare mine the night before, and then it's really quick and easy to do in the morning as we are running out the door.
Cook this on low for 8 hours. An hour before serving, pull all the chicken out and shred it. I usually just cut mine into bigger pieces since it's falling apart. Throw chicken back into pot and add your bag of egg noodles. I use the whole bag because we like noodles in our house, but you can use as much or as little as you would like. Just keep an eye on your noodles and when they're finished to your liking, you're ready to eat!
(This recipe originated from Gooseberry Patch's Slow Cooker Recipes, but the above reflects the changes that I have made. Above picture is from the Going Jane blog where I discovered the recipe)