A hearty bowl of chicken and noodles?
Does anything scream January more than that?!?
This recipe serves four.
1 pound of boneless, skinless chicken breasts
1 onion, chopped
1 (10 oz) can of cream of chicken soup
1 (14 oz) can of cream corn
2 cups of chicken stock
salt and pepper
1 (10 oz) package of a frozen vegetable medley (I used carrots and peas)
1 pound of a short cut pasta (I used elbow noodles)
chopped parsley to garnish
Add your chicken, onion, cream of chicken soup, cream corn, stock and a hearty pinch of salt and pepper to your slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 30 minutes before you’re ready to eat, open the lid and shred your chicken right inside the slow cooker using two forks. Next, stir in your frozen vegetables and pasta. Cover and cook on high this time for another 20 to 30 minutes. Remove lid and ladle into bowls with a garnish of chopped parsley.
I just want to eat this and watch Netflix tonight 🙂 .