I have since revised the recipe, so try the new one instead!
Cold weather inspires me to experiment with the slow cooker. What’s more cozy on a cold day than being home with Chris, Henry and a warm meal of comfort food?
The first one I tried this season is from The Crockstar. I am trying to gather recipes that are easy to prepare ahead and/or on a week night, especially since I foresee family meals will become a major responsibility — I can’t eat cereal for dinner like a college student anymore. (Well, I can, but Chris can’t — he needs protein. A lot of it.) The Crockstar’s recipe for Creamy Chicken and Noodles fit my search criteria. I tried it with a few modifications to fit our tastes, and it was a success! By which I mean: Chris approved. We’ve made it twice now.
Side note: I did some research trying to find a more descriptive name for this combination of ingredients and found several similar recipes for “Chicken Stroganoff,” but I disagree with that designation. The principal ingredients for a Stroganoff seem to be a sauteed meat — usually beef, but it can also be chicken — and a sour cream sauce, usually made with sauteed mushrooms and onions. This recipe has no sour cream, mushrooms, or onions.
Crockpot Creamy Chicken and Noodles
- 2-3 lbs boneless skinless chicken (dark or white meat), cut in 1″ cubes or smaller
- 11 oz condensed cream of chicken soup
- 11 oz condensed cream of mushroom soup
- 1 packet (about 1 oz) dry vegetable dip mix (I like Lipton Recipe Secrets Kosher Soup & Dip Mix because it doesn’t contain MSG; you could also try dry ranch, Italian dressing, or onion dip mix)
- 1 tsp onion powder (optional but tasty)
- 1/2 tsp garlic powder (optional but tasty)
- 2 cups low-sodium chicken broth, plus 1 cup water (or substitute 4 cups water if you prefer less salt and more vegetable flavor)
- 2 oz (1/4 package) cream cheese or neufchatel cheese (which tastes like lower-fat cream cheese), cut in small slices/pieces (you could also substitute sour cream)
- 1 bunch celery, sliced 1/4″ thick
- 12 oz (1 package) wide egg noodles
- In the crockpot, combine the two soups with the 2 cups of broth. Add half the dry dip mix and stir all together until smooth.
- Lay the chicken pieces in the pot and season it with the remaining dip mix, onion powder, and garlic powder.
- Set the slow cooker to Low for 8 hours or High for 4 hours.
** The remaining steps can be done an hour or two before the cook time is completed, or they can be done after 8 hours on Low. Leaving the slow cooker for 4 hours on High might burn or dehydrate the sauce around the edges of the pot. **
- Add the cup of water, cream cheese, and celery. Stir well to mix. (If this step is done after the cooker has finished 8 hours on Low and it has switched to Warm, set the temperature to High.)
- Cook the egg noodles al dente, about 7 minutes. Add the noodles to the crockpot and stir well to mix. If the sauce is too thick, add more water in 1/2-cup increments.
- Simmer until the chicken is cooked and the celery is tender.