It’s so hard to stay on top of things at home during busy times. We’re coming and going, working, shuttling, throwing in a load of laundry whenever possible… you know the drill. With two teenage boys on football and soccer regimens, not only is time at a premium, but they are ALWAYS hungry. I mean ALWAYS. It’s a challenge to come up with dishes that will satisfy, feed a crowd (or a famished few), is tasty and won’t break the budget.
This week was particularly crazy, as I’m launching a new venture tomorrow (I’ll share next week!) and practices for them has kicked into high gear. So I defaulted to an old favorite around here for dinner: crock pot chicken and noodles. Since I’m sure many of you are in the same boat, and I love a good fresh recipe from a friend, I thought I’d share.
Here’s the lowdown! You’ll need:
- 1 carton chicken broth
- 4-6 large boneless chicken breasts (I will sometimes do half breasts, half thighs to make this even more budget-friendly)
- 1 can cream of chicken (or celery or mushroom) soup
- 3 cloves garlic, minced
- Mrs. Dash seasoning
- 1/2 package wide egg noodles (I use whole wheat)
And then: pour broth, soup, and garlic into the crock pot and whisk until blended. Season your chicken with Mrs. Dash and lay in broth mixure. Cover and cook on low for 2 1/2 hours. Add egg noodles, making sure all are in the broth (sometimes you’ll need to lift a piece of chicken or two to get the egg noodles all in the liquid. Cover and continue to cook on low for 1 hour. Serve with a green salad and/or green vegetable (our favorite is broccoli). The chicken is tender and tasty and this is a most satisfying dish. Easy clean up, too.
I use my crock pot about once a week, especially during the school year. How about you?
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