Easy Slow Cooker Chicken Casserole

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4.3 of 5 (7)

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

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.

Minutes to Prepare: 20

Minutes to Cook: 1000

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.