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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 121.0
  • Total Fat: 0.6 g
  • Cholesterol: 13.1 mg
  • Sodium: 150.6 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 9.0 g

View full nutritional breakdown of Easy Slow Cooker Chicken Casserole calories by ingredient
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Easy Slow Cooker Chicken Casserole

Submitted by: SNARKYSEDAI

Introduction

This recipe uses canned vegetables and is useful for somebody who doesn't have a lot of refrigerator space to keep fresh vegetables. However, for a fresher taste you can always use the fresh veggies! It's pretty filling, and fairly low-calorie for 1 cup portions. Make some corn bread to go along with it and add some green beans on the side and you have a great, low calorie dinner. This recipe uses canned vegetables and is useful for somebody who doesn't have a lot of refrigerator space to keep fresh vegetables. However, for a fresher taste you can always use the fresh veggies! It's pretty filling, and fairly low-calorie for 1 cup portions. Make some corn bread to go along with it and add some green beans on the side and you have a great, low calorie dinner.
Number of Servings: 20

Ingredients

    1 lb chicken breast
    32 oz chicken broth
    1 can sliced potatoes, drained
    1 can sweet peas, unsalted, drained
    1 can sweet corn, unsalted, drained
    1 can sliced carrots, drained
    1 package No Yolks Egg Noodles
    Salt
    Pepper
    Oregano
    Parsley
    Poultry Seasoning
    Onion
    5 cups water, added at various times.

Directions

Drain vegetables. Put vegetables, chicken and broth into 5 quart crock pot. Add 3 cups water. Add herbs, to taste (about a tablespoon of oregano, parsley, poultry seasoning, about 2 tablespoons of salt and pepper, about half an onion). Cook overnight, for at least 10 hours on low.

The next day, separate the chicken breasts with a fork inside the crock pot. Add 1 cup of water, stir and continue cooking for 3 hours, on high. This would be a good time to taste the casserole, to see if you want to add more seasonings. I added some more salt and pepper at this time.

Add the no yolk egg noodles, cook on high for 2 hours, stirring occasionally. Add 1 cup of water, stir and turn to low for another hour or until noodles are done. Makes about 20 1-cup servings at 121 calories each.

Number of Servings: 20

Recipe submitted by SparkPeople user SNARKYSEDAI.






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Member Ratings For This Recipe



  • 2 of 3 people found this review helpful
    Are the cooking times in the recipe right. - 8/17/09

    Reply from SNARKYSEDAI (9/2/09)
    The cooking times are exactly how I did it and the recipe turned out pretty well.


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  • Very Good
    1 of 1 people found this review helpful
    Really good.Used peeled new potatoes about a pound,fresh carrotts ,frozen peas and corn.whole family liked it.Will make again. - 9/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    Mine was done in 5 hours and was really great! Enjoyed every bite and have enough for several meals. - 9/13/09

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  • SOUNDS GOOD
    - 7/5/11

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  • Sounds good :) Question: 2 Tablespoons of salt & pepper? That seems like a lot? - 12/11/10

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  • 0 of 1 people found this review helpful
    Made this for family using fresh veggies - was delicious. Definitely will make again! - 9/30/09

    Was this review helpful?   yes  No