Whenever I make these I usually serve them over mashed potatoes or my husbands favorite, rice. They really are good enough to eat on their own though. Sometimes I will add more broth and it makes an excellent chicken noodle soup. Slow cookers are a lifesaver for anyone that lives with a busy schedule. Toss this together before running out the door and dinner is done when you arrive home.
Check out what they are saying about this recipe over at Recipe Lion:
” You can throw this easy dinner recipe together any weeknight with help from your slow cooker.”
Did you already make this recipe? Let us know how it turned out for you!
Ingredients
4 lb. whole chicken (I used Harvestland)
4-6 Tablespoons Swanson chicken base
12 ounces Amish style thin egg noodles
4 Tablespoons Land O’ Lakes butter (optional)
Instructions
Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low.
Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken. Carefully pour the broth from the slow cooker through a strainer into a large pot.
You need enough liquid in the pot to boil all of the noodles, so if needed, add a cup or two of water. Add the chicken to the pot, then bring the mixture to a boil over high heat.
Stir in four tablespoons of the chicken base, dissolve completely, then taste. If the broth doesn’t have a strong enough flavor, add an extra Tablespoon or two to taste.
Add the noodles and boil for 8-10 minutes or until noodles are soft. Stir in the butter, if desired, and allow it to melt.
The noodles will be soupy, but they’ll keep slurping up the broth the longer they sit. Plus, the broth makes a great “gravy” for your mashed potatoes.
Feel free to strain extra broth off before serving if you wish. Serve noodles over mashed potatoes or as a side dish.
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Quick Tip: Toss in carrots and onions for extra flavor.
Thanks again to Recipe Lion for this classic recipe.