My kids are HUGE chicken & noodle fans...but according to them, mine is never as good as Grandma's—until now. They loved this huge crock of chicken & noodles! Here's what you'll need:
Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. An hour before serving, remove the chicken, shred it and return it to the slow cooker. (I forgot to take pictures of this part—sorry!)
The recipe calls for a 24 oz. package of frozen egg noodles, but I couldn't find frozen ones, so I just used bagged ones. Stir in the noodles, cover and cook another hour. If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve! The recipe calls for serving in bowls, but my kids like more noodles and less broth, so I just added a whole big bag of noodles, which made it thicker than the recipe actually called for, so we served them on plates with some veggies. You do your own thing and it will all be good.
Gooseberry Patch Slow Cooker recipe cookbook. I'll be cooking up 10 recipes, then giving away a brand new copy thanks to my friends at Gooseberry Patch. For more great recipes - including a lot more Gooseberry Patch ones - head on over to the Real Farmwives of America and check out what the rest of these girls have going on.
Jane's recipes from Gooseberry Patch's Slow Cooker Recipes:
3. Creamy Chicken & Noodles (that's this one!)
4. Stay tuned next Monday for Pineapple Chicken