While I don’t use my crockpot that often, I’ve found it works well for nights when I’m short on time and also for chicken breasts in general. This isn’t the first time we’ve blogged about a crockpot chicken meal, but I’ve yet to make the same dish twice. (See the other two recipes: Crockpot chicken breast recipe and Crockpot chicken and noodles).
I’m officially calling this the “whatever I’ve got on hand chicken and noodles” recipe, because obviously I use whatever I’ve got. This time we used chicken breasts, garlic flakes, garlic salt, chicken broth, cream of chicken soup (a family size can), and cream of mushroom soup. No veggies this time, although I probably should have.
I started the chicken around noon, dumping in all the ingredients plus a can of water, setting it on high. I stirred here and there, but for the most part left it alone for 4 hours.
After the chicken was pretty much cooked around 4pm (and just before I had to leave for conferences), the egg noodles were dumped in and I turned it down to low. Those noodles WILL soak up a lot of that water, so don’t worry if it looks a little watery. After an hour or two, everything should be well cooked and ready to dish up.
I love this recipe because it doesn’t matter what you add, plus it’s perfect for when you are gone just before supper needs to be made and throws off any normal schedule you might have.