Slow Cooker Chicken and NoodlesEstimated Cost:  $8.00

Prep Time:  15 minutes

Slow Cooker Time:  8 to 9 hours

Serves:  6

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.

Mike’s comments:

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.