Crockpot Chicken and Noodles
Eh, sorta. I guess you could call what we made chicken and noodles…
Yesterday I pulled out the crockpot and made chicken and noodles….sorta. For some reason the crockpot inspires me to play “let’s see what this makes” every time I decide to cook with it.
I had about a pound of leftover chicken from something else (I think it was a sweet and sour chicken experiment), so thought I’d see what I could make with it. Also in the pantry I managed to find cream of chicken soup, cream of mushroom soup, and canned corn. I dumped them all in as-is, with my mother watching over my sholder . She insisted I put in two cans of water to cook, saying it would cook away.
Half way through the day, I had something resembling water logged chicken. Too much water, but I had an idea! Just before school got out, I tossed in about half a bag of egg noodles. I knew from experience those would soak up that water in a heart beat. I made sure I stirred a few times before we ran off to dance class.
It actually turned out pretty well, and very similar to a chicken noodle casserole. Except this was pretty creamy. Right before we dipped into it, I added salt and pepper to taste. I wished we would have had peas and carrots, because I felt it was missing that. The corn worked just fine as a vegetable though.
So to recap, here’s what I added:
- 1lb skinless, boneless chicken (semi-thawed)
- Cream of mushroom soup
- Cream of chicken soup
- Can of corn (do not drain)
- 2 cans of water
Cook on high for about 2-3 hours, turn down to low. Cook about another hour, then add 1/2 bag of egg noodles. Stir on occasion. Cook an additional 3 hours. Salt and pepper to taste.
Enjoy!
