This is an incredible Crock Pot meal. Not only is it tasty, rich and delicious, but it’s also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and tasty. The pasta takes on the taste of the chicken and the creamy soup to make the whole pot irresistible. Even your hottest eater will clean your plate. This will soon become a new family favorite!
I absolutely love this recipe! I’ve always made it according to the recipe (I also always add a bag of mixed vegetables). Last week I made it with white and dark meat. My store was out of frozen pasta, but right next to that sad and empty space was a bag of cheese ravioli. Now I’m a recipe follower, so even this caused me a bit of anger! But it was wonderful! They didn’t absorb as much liquid as the dough, and it was creamy and delicious! It reminded me of a marijuana pie without a crust.
ingredients :
2 cancream of chicken soup
2 canchicken broth (15oz each)
1 stickbutter or margerine
1 lbchicken breasts (fresh or frozen)
1 packagesfrozen egg noodles (24 oz) I used Reames.
Directions :
In crockpot put chicken on bottom. Pour the chicken broth and soup on top. Then top that with the stick of butter. Put the crockpot on low for 6-7 hours.
Take the chicken out and shred. Put back in crockpot.
Add the frozen noodles and cook for 2 more hours. (I stir every 30 minutes until done.
Source : allrecipes.com