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SLOW COOKER

RECIPES/ SLOW COOKER

Slow Cooker Chicken and Noodles

Prep time: 10 minutes
Cook time: 8 hours
Total time: 8 hours 10 minutes
Yield: 4-6 servings
Method: Slow Cooker

This was a delicious soup! Great for people with bad cold!

We really liked this soup! Super easy and full of flavour!

Ingredient for Slow Cooker Chicken and Noodles:

1 pkg frozen egg noodles, 24 ounce

2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery

1 stick (1/2) cup butter – cut into pieces

1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.

1 tsp butter Than Bullion, optional; I add for a richer chicken flavor

6 small boneless, skinless chicken breasts or 4 large

salt & pepper, to taste; can add some parsley too if desired

mixed vegetables (optional) I didn’t use this time.

Picture of ingredients:

How to make Slow Cooker Chicken and Noodles:

Step1: Salt and pepper chicken breasts.

Step2: Place at bottom of the slow cooker.

Step3: Spoon soup over chicken.

Step4: Cut the butter into several pieces and spread them evenly over the soup.

Step5: Whisk the broth with the stock.

Step6: Pour over the soup.

Step7: Place the lid on the slow cooker and put on low heat. Cook for 6 hours.

Step8: Remove the chicken and tear it into pieces.

Step9: Return to the slow cooker.

Step10: Now add the noodles; if you add vegetables, add them now.

Step11: Cook for another 2 hours or until noodles is tender. Stir several times during the last 2 hours. (You may want to add some broth to thin out at the end of cooking, as homemade noodles thicken the broth, which we like. )

Step12: Sprinkle with parsley and mix if you use it at the end of cooking.

Step13: Season with salt and pepper, if necessary, and serve.

Yummy! Enjoy.

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Slow Cooker Chicken and Noodles

Yield:
4-6 servings
Prep Time:
10 minutes
Cook Time:
8 hours
Total Time:
8 hours 10 minutes


Ingredients

  • 1 pkg frozen egg noodles, 24 ounce
  • 2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
  • 1 stick (1/2) cup butter – cut into pieces
  • 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
  • 1 tsp butter Than Bullion, optional; I add for a richer chicken flavor
  • 6 small boneless, skinless chicken breasts or 4 large
  • salt & pepper, to taste; can add some parsley too if desired
  • Mixed vegetables (optional) I didn’t use this time.

Instructions

Step1: Salt and pepper chicken breasts.

Step2: Place at bottom of the slow cooker.

Step3: Spoon soup over chicken.

Step4: Cut the butter into several pieces and spread them evenly over the soup.

Step5: Whisk the broth with the stock.

Step6: Pour over the soup.

Step7: Place the lid on the slow cooker and put on low heat. Cook for 6 hours.

Step8: Remove the chicken and tear it into pieces.

Step9: Return to the crock.

Step10: Now add the noodles; if you add vegetables, add them now.

Step11: Cook for another 2 hours or until noodles is tender. Stir several times during the last 2 hours. (You may want to add some broth to thin out at the end of cooking, as homemade noodles thicken the broth, which we like. )

Step12: Sprinkle with parsley and mix if you use it at the end of cooking.

Step13: Season with salt and pepper, if necessary, and serve.

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The post Slow Cooker Chicken and Noodles appeared first on Sweet Pea’s Kitchen.

RECIPES/ SLOW COOKER

Slow Cooker Brown Suger Chicken

Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours 10 minutes
Servings: 6
Method: Slow Cooker

We love this Slow Cooker Brown Suger Chicken so much! Delish!

So easy and delicious recipe! I got nice compliments about it!

Ingredients for Slow Cooker Brown Suger Chicken:

3 pounds of chicken thighs, skin removed
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
1/4 teaspoon of garlic powder, or to taste
1/2 cup of light brown sugar, packed
1 (6 ounce) can of pineapple juice
1/3 cup of soy sauce
2 tablespoons of cornstarch
2 tablespoons of water

What do you need to make Slow Cooker Brown Suger Chicken:

How to make Slow Cooker Brown Suger Chicken:

Step 1. Remove skin from chicken & season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice & soy sauce; pour around chicken. Cover and cook on low for 5 to 6 hours, depending on the size of the chicken. Use a wide spatula to remove the chicken from the slow cooker to a platter & loosely tent with aluminum foil; set aside to prepare the glaze.

Step 2. Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water & cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated & continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh & serve the remaining sauce at the table.

Note: I also added a few grinds of Rachel Ray’s Perfect Poultry seasoning to the chicken, which contains sea salt, back pepper, onion, sage, rosemary & thyme. I also used low sodium soy sauce.

Enjoy!

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Slow Cooker Brown Suger Chicken

Yield:
6
Prep Time:
10 minutes
Cook Time:
6 hours
Total Time:
6 hours 10 minutes


Ingredients

  • 3 pounds of chicken thighs, skin removed
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
  • 1/4 teaspoon of garlic powder, or to taste
  • 1/2 cup of light brown sugar, packed
  • 1 (6 ounce) can of pineapple juice
  • 1/3 cup of soy sauce
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water

Instructions

    1. Remove skin from chicken & season lightly with the salt, pepper, Cajun seasoning and garlic powder. Pat seasoning into chicken and place into the slow cooker. Whisk together the brown sugar, pineapple juice & soy sauce; pour around chicken. Cover and cook on low for 5 to 6 hours, depending on the size of the chicken. Use a wide spatula to remove the chicken from the slow cooker to a platter & loosely tent with aluminum foil; set aside to prepare the glaze.
    2. Turn cooker to high until mixture comes to a boil, or transfer to a saucepan for the stovetop. Whisk together the water & cornstarch until there are no lumps. Slowly stir into the boiling sauce until fully incorporated & continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment. Brush the sauce over each chicken thigh & serve the remaining sauce at the table.

Notes

I also added a few grinds of Rachel Ray’s Perfect Poultry seasoning to the chicken, which contains sea salt, back pepper, onion, sage, rosemary & thyme. I also used low sodium soy sauce.

Nutrition Information:

Yield: 6

Serving Size: 1

Amount Per Serving:

Calories: 585Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 290mgSodium: 1528mgCarbohydrates: 24gFiber: 0gSugar: 19gProtein: 55g

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The post Slow Cooker Brown Suger Chicken appeared first on Sweet Pea's Kitchen.