Prep Time: 15 minutes
Slow Cooker Time: 8 to 9 hours
This might be one of the most appropriate recipes yet available on Kitchen Survival. Let’s start with the fact its delicious – it’s chicken, it’s creamy and it’s served over pasta! In addition I can think of few recipes, short of microwave popcorn, that have an easier preparation. All that for under $1.50 per serving means this slow cooker recipe rocks, big time.
2 cups carrots, sliced (approx. 4 med.)
1 1/2 cups onion, chopped (approx. 3 med.)
1 cup celery, sliced (approx. 2 stalks)
2 tsp. parsley flakes OR 2 Tbs. freshly snipped parsley
1 bay leaf
3 med. chicken legs (drumstick-thigh portion), skinned (approx. 2 lbs.)
2 cans (10.75 oz.) cream of chicken soup
1/2 cup water
1 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
10 oz. dried wide noodles (approx. 5 cups)
1 cup frozen peas
ground black pepper
1. Place carrots, onion, celery, parsley, and bay leaf in your slow cooker. Place chicken pieces on top of vegetables.
2. In a medium bowl, mix together soup, water, thyme, and the 1/4 tsp. pepper. Pour soup mixture over chicken and vegetables in slow cooker.
3. Cover and cook on LOW for 8 to 9 hours OR on high for 4 to 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.
4. Meanwhile, cook noodles according to package directions; drain. Stir peas into soup mixture in slow cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into mixture in slow cooker.
5. To serve, pour chicken mixture over noodles; toss gently to combine. Season with salt and pepper to taste.
I’ve made this recipe countless times, following both the LOW and HIGH heat setting cooking times. I’ve found no difference in either method. If I am going to be out until dinner time, I follow the LOW method so it cooks all day. If it’s a weekend, I usually use the HIGH method.