Crock Pot Golden Chicken And Noodles Recipes

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

Steps:

• Put all ingredients, except noodles, in crock pot.
• Cook on low 8-10 hours or on high 3 1/2-4 1/2 hours.
• (I cook just until the chicken is done, about 5 hours on low).
• Remove chicken from broth.
• I like to run a slotted spoon through the broth to make sure no little bones have escaped.
• Add salt to taste.
• Turn cooker to high and add noodles when broth is hot and bubbly.
• Cook 30-45 minutes, or until noodles are done, stirring occasionally.
• Meanwhile, remove meat from bones.
• Add bite-size pieces to broth and noodles.

Steps:

• Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
• Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
• Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
• Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
• Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
• Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.

Steps:

• Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
• Add chicken and turn to coat.
• COVER and cook on LOW 7 to 8 hours.
• or until done.
• SERVE over noodles.
• Sprinkle with parsley.
• Serves 8.

Steps:

• Place chicken in crock pot.
• Combine the soup, milk, onion, salt, basil and pepper and pour over chicken.
• Cover and cook on high for 1 hour.
• Reduce heat to low and continue to cook 5-6 hours longer or until the meat juices run clear.
• Serve over noodles.

Steps:

• Cut chicken pieces in half; place in a 5-qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until chicken is tender. Serve over noodles.

Steps:

• Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.
• When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Steps:

• Place everything but noodles in a crock pot. (cut the chicken up if you like but not too small). Cook on low 5-6 hours.
• Remove chicken and shred.
• Return chicken to pot and add egg noodles. Cook 2 more hours.
• You can add pepper for a little kick.

Steps:

• Place the washed chicken in the crock pot.
• Cover with 1 cup of water, salt, and pepper (add any extra spices you may enjoy).
• Cook on low for 8-10 hours or on high for 6-8 hours.
• Let cool and debone the chicken (save the liquid).
• Separate the chicken into bite-sized pieces.
• Set aside.
• Prepare the egg noodles according to the package.
• Mix the drained noodles and the chicken together.
• Add about 1 cup of the reserved liquid leftover from the crock pot.
• You can add more if you like them extra moist.
• This freezes quite well too.
• It makes a lot at once.