Crockpot creamy chicken and noodles v2.0

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

crockpot creamy chicken and noodles

Crockpot Creamy Chicken and Noodles a la Butz

Ingredients:

  • 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!)TJcream
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 bunch celery, sliced (or substitute 1 package (16 oz) frozen mixed vegetables)
  • adobo seasoning
  • tarragon

Directions:

  1. 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.
  2. Meanwhile, cook the egg noodles for about 2/3 the time recommended (approximately 4 minutes) and drain. They will continue cooking in the crockpot.
  3. 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.
  4. 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.
  5. Stir in the celery (or frozen vegetables) and cook for another hour or until the vegetables are heated.
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  1. Pingback: Crockpot creamy chicken and noodles | anh & chris

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