Now that the holidays are over, it’s time to go back to the crockpot on Wednesday nights. It’s the best way for us to get a good hot family meal before religion class. That means we don’t have to eat out or wait until after class!! Oh and there’s nothing like the aroma in the house all day long as it cooks. On the menu was….
This recipe comes from Better Homes and Gardens So-Easy Slow Cooker. I pretty much followed the recipe, but I’ll note changes that I made.
2 lbs skinless, boneless chicken breast halves and/or thighs (I just used 3 skinless boneless breasts)
1 cup chopped onion 1/3 cup water
1 4-ounce can sliced mushrooms, drained
2 10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic (I’ve never heard of this, so I used regular cream of mushroom soup and added a Tablespoon of minced garlic)
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream
freshly ground black pepper fresh thyme sprigs (optional)
(I also used salt to taste and a teaspoon of parsley flakes)
Cut the chicken into 1-inch pieces. In a 3 1/2 or 4-quart slow cooker, combine chicken pieces, onion, and mushrooms. In a medium bowl, stir together mushroom soup and the water. Pour over chicken and vegetables. (I combined everything in the crockpot and mixed it together once, but not over stirring.)
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. (I cooked it on low and it was served in 5 hours.)
Cook noodles according to package directions; drain well. Just before serving, stir sour cream into mixture in cooker. Serve over hot cooked noodles. If desired, sprinkle with pepper and garnish. (I cooked mine with the seasoning in it and I put a pinch of salt in the noodles when they boiled so they wouldn’t be “flat”.)
That’s all there is to it!! It couldn’t be any simpler and we truly loved it. The taste with all the flavors through it was amazing!! Now, be sure to let me know if you try it and how it turned out!!