Our Recipes
Chicken/Fish | 2 cups sliced carrots
1 1/2 chopped onions
1 cup sliced celery
2 tbsp snipped fresh parsley (or a couple of tsps of dried)
1 bay leaf
2 lbs chicken pieces, thighs and/or legs best
2-- 10 3/4 oz. cans cream of chicken soup
1/2 cup water
1 tsp dried thyme
1/4 pepper
10 oz dried noodles (about 5 cups)
1 cup frozen peas
salt and pepper (optional)
In
a 3.5 to 4 qt crockpot, place veggies and bay leaf. Place chicken on
top of veggies. In a bowl, stir together soup, water, thyme, and
pepper. Pour over chicken and veggies.
Cover and cook on low for 8-9 hours or on high for 4 to 4.5 hours. Remove chicken from crockpot... remove and discard bay leaf.
Cook
noodles according to package directions, drain. Stir peas into mixture
in crockpot. Remove chicken from bones, cut into bite-sized pieces, and
put back in crockpot.
To serve, pour chicken mixture over noodles, toss gently to combine. Season to taste with salt and pepper, if desired.
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