I revised the previous incarnation of this dish and much prefer this version, as it is healthier, baby-compatible and still easy to make. It is also a good candidate for a weekend mass food production routine: I actually prepared about 10 chicken breasts in the slow cooker, saved a small part (about 1/10) to make baby food, and then divided the remainder for this dish and for another (chicken tetrazzini).
Crockpot Creamy Chicken and Noodles a la Butz
- 4-5 boneless skinless chicken breasts (about 2 lbs), cut in 1- to 2-inch cubes
- 12 oz egg noodles
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (Trader Joe’s has cream in a shelf-stable 1-cup package — this might be the most amazing culinary find all year!)
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 bunch celery, sliced (or substitute 1 package (16 oz) frozen mixed vegetables)
- adobo seasoning
- Place the chicken in the crockpot and season with adobo seasoning and tarragon. Stir in chopped onion and minced garlic. Cook in the slow cooker for 8 hours on low temperature setting.
- Meanwhile, cook the egg noodles for about 2/3 the time recommended (approximately 4 minutes) and drain. They will continue cooking in the crockpot.
- When the chicken is finished, it should fall apart easily when mashed with a fork. Shred the chicken by stirring with a large fork until it is broken into small pieces.
- Stir in the cream and chicken broth until well-blended. Stir in the noodles. Cook on low heat for about 4 hours, or until the sauce has thickened.
- Stir in the celery (or frozen vegetables) and cook for another hour or until the vegetables are heated.