chicken,noodles,veggies in crock pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5 lb bag of frozen chicken 1 lb egg noodles,wide2 bell peppers1 medium onion10 cubes chicken bouillon (broth or low sodium would be better)1 bag baby carrots3 large potatosSeason to taste.. can be garlic, parsley, pepper, oregano
Chop veggies, place in bottom of crock pot. Cut up defrosted chicken to 1" cubes add to pot. Add water enough to cover chicken and veggies. Add at least 8 of the bouillon cubes.
Cook in crock pot on high for 4-6 hours or until chicken is cooked through and veggies are just about done.
Add noodles and put in just enough more water to cover, add last 2 bouillon cubes if needed for taste. Cook until the noodles, vegetables and chicken is completely cooked.
Variation: Also can transfer to stove top to add the noodles,this allows you to strain off any fat that came to the top while cooking. If you do this, remove the chicken and set aside. The noodles will cook much faster while the mixture is boiling and it gives the broth a richer flavor. If you leave the chicken in the pot it will become tough.
Serves at least 12.
Relatively lo cal, but if you can avoid the salt it would be better!
Number of Servings: 12
Recipe submitted by SparkPeople user MRSPW2000.
Cook in crock pot on high for 4-6 hours or until chicken is cooked through and veggies are just about done.
Add noodles and put in just enough more water to cover, add last 2 bouillon cubes if needed for taste. Cook until the noodles, vegetables and chicken is completely cooked.
Variation: Also can transfer to stove top to add the noodles,this allows you to strain off any fat that came to the top while cooking. If you do this, remove the chicken and set aside. The noodles will cook much faster while the mixture is boiling and it gives the broth a richer flavor. If you leave the chicken in the pot it will become tough.
Serves at least 12.
Relatively lo cal, but if you can avoid the salt it would be better!
Number of Servings: 12
Recipe submitted by SparkPeople user MRSPW2000.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 2.2 g
- Cholesterol: 29.2 mg
- Sodium: 1,379.6 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.1 g
- Protein: 14.2 g
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