Linda's Crockpot Creamy Chicken and Noodles

This recipe is something I made up, but did go along the guidelines for a similar recipe found in the Better Homes and Gardens Cookbook.

Ingredients:

2 cups sliced carrots (4 medium)

1 1/2 cups chopped onion (3 medium)

1 cup sliced celery (2 stalks)

2 Tablespoons chopped fresh parsley

1 bay leaf

3-4 large boneless chicken breasts, cut into large pieces (or you can leave them whole)

2 cans cream of chicken soup or substitute one of the cans for cream of mushroom or cream of celery

1/2 cup water

1 teaspoon dried thyme, crushed

1/2 teaspoon black pepper

2-3 cups Dried wide noodles (or you favorite)

Salt, pepper and garlic powder to taste

1 cup sour cream

Directions:

In the bottom of the crockpot place the carrots, onion, celery, parsley and bay leaf.  Place the chicken on top of veggies. 

 

In a bowl, mix together the soup, water, thyme and 1/4 tsp pepper.

 

Cover and cook on low for 8-9 hours or on high 4 - 4 1/2 hours.

 

Approximately a half hour to an hour befor serving, add in the uncooked noodles and a little extra water, as the noodles will soak up the water.  Once the noodles are cooked, add in the sour cream, garlic, salt and pepper.  Cook a little while longer.

 

Remove bay leaf and serve.

 

You can also add frozen peas at the end as well.  This is a very versatile recipe that can easily be adapted to your own tastes.