chicken,noodles,veggies in crock pot

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of chicken,noodles,veggies in crock pot calories by ingredient
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Introduction

This is what you get when you throw what you have in the crock pot. **High in sodium** But you can let it cook all day and go outside. This is what you get when you throw what you have in the crock pot. **High in sodium** But you can let it cook all day and go outside.
Number of Servings: 12

Ingredients

    2.5 lb bag of frozen chicken
    1 lb egg noodles,wide
    2 bell peppers
    1 medium onion
    10 cubes chicken bouillon (broth or low sodium would be better)
    1 bag baby carrots
    3 large potatos
    Season to taste.. can be garlic, parsley, pepper, oregano


Directions

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.

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