Crock-Pot Chicken and Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 to 4 pound cut-up broiler/fryer chicken, skin removed.1 large yellow onion, chopped (about 1 1/2 C.)half an 8 oz. bag baby carrots1-2 stalks celery, sliced (or 1-2 tsp. celery seed)1/2 tsp. sea salt1/2 tsp. black pepper2 cups low-fat, low-sodium chicken broth1 pkg. (12 oz.) Ronzoni healthy harvest whole heat egg noodles, wide10 oz. pkg. frozen peas, thawed
Makes 8 servings
Place onions, celery and carrots into crock pot. Place cut-up skin-free chicken into crockpot atop vegetables. Season with salt, pepper and poultry seasoning. Add broth. Cover and cook on low 8-19 hours or high 4-5 hours. Set peas into a colander to thaw and drain.
Remove chicken from crock-pot and lay on a platter to cool enough to handle. Turn crockpot to high and add the noodles. Bone and cut-up the chicken pieces. Stir the noodles in the crockpot. Add the chicken meat and stir into the noodles. Add the thawed peas and stir in. Cover and cook additional 30-45 minutes, stirring occasionally.
Number of Servings: 8
Recipe submitted by SparkPeople user SISBECKI.
Place onions, celery and carrots into crock pot. Place cut-up skin-free chicken into crockpot atop vegetables. Season with salt, pepper and poultry seasoning. Add broth. Cover and cook on low 8-19 hours or high 4-5 hours. Set peas into a colander to thaw and drain.
Remove chicken from crock-pot and lay on a platter to cool enough to handle. Turn crockpot to high and add the noodles. Bone and cut-up the chicken pieces. Stir the noodles in the crockpot. Add the chicken meat and stir into the noodles. Add the thawed peas and stir in. Cover and cook additional 30-45 minutes, stirring occasionally.
Number of Servings: 8
Recipe submitted by SparkPeople user SISBECKI.
Nutritional Info Amount Per Serving
- Calories: 220.1
- Total Fat: 4.0 g
- Cholesterol: 78.5 mg
- Sodium: 355.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.8 g
- Protein: 28.5 g
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