Slow Cooker Chicken & Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups sliced carrots1 1/2 cups chopped onions1 cup sliced celery2 tbsp fresh parsley1 bay leaf3 medium chicken legs (drumstick thigh portion; about 2 lbs, skinned)2 cans low fat cream of chicken1/2 cup water1 tsp thyme10 ounces egg noodles (5 cups)1 cup frozen peas
1. In slow cooker place carrots, onions celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme. Pour over chicken and vegetables.
2. Cover and cook on low 8 to 9 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.
3. Meanwhile cook noodles according to package directions; drain. Stir peas into mixture in cooker. Remove chicken from bones. Discard bones. Cut meat into bite size pieces; stir into cooker. Serve over noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELKITTEN1972.
2. Cover and cook on low 8 to 9 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.
3. Meanwhile cook noodles according to package directions; drain. Stir peas into mixture in cooker. Remove chicken from bones. Discard bones. Cut meat into bite size pieces; stir into cooker. Serve over noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELKITTEN1972.
Nutritional Info Amount Per Serving
- Calories: 414.9
- Total Fat: 8.8 g
- Cholesterol: 152.8 mg
- Sodium: 747.6 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 5.1 g
- Protein: 40.0 g
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