Ingredients
- 1.5 pounds chicken breast
- 10.5 ounces cream of celery soup
- 10.5 ounces cream of chicken soup
- 12 ounces frozen Amish noodles
- 1/2 cup sour cream
- 2 cups chicken broth
- 10 ounces frozen mixed vegetables
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp ground sage
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley flakes
Method
- Spray your crockpot with nonstick cooking spray or use a crockpot liner.
- Place the chicken on the bottom. Add in the seasonings, sour cream, cream of chicken soup and cream of celery soup. Mix all the soups and seasonings together in the crockpot.
- Pour in the chicken broth and frozen vegetables.
- Cover and cook on low 4-5 hours until the chicken is easily shredded.
- Shred the chicken in the crockpot. Add in the frozen Amish noodles. Cover and continue cooking for 1 hour until the noodles are plump and tender.
Nutrition
Notes
- Use chicken thighs in place of chicken breasts. Cook on low for 3 hours and then add the noodles.
- Substitute Greek yogurt for the sour cream, or leave it out completely.
- If you don't have the frozen noodles or you can't find them, any pasta can be substituted. Cook the chicken on low for 5 hours and then add 12 ounces of cooked pasta noodles. Stir together and serve.
- Speed up dinner by cooking on high for 3 hours.
- This recipe serves 4 to 6 people. Bulk it up by adding 4 chicken breasts, extra frozen veggies and 24 ounces of frozen noodles. All else will remain the same.
- Refrigerate leftovers in an airtight container up to 4 days. Reheat in the microwave or on the stovetop.