Thursday, January 24, 2013

Creamy Italian Crockpot Chicken and Noodles

So, we've already established that I'm not a fab photographer by any means. Keep that in mind if you don't think this looks appetizing. It was DELICIOUS.
Okay, here's the recipe. P.s. though, I made it up and didn't exactly measure so you can adjust individual ingredients as your tastes determine.

One can cream of Mushroom Soup (low-fat or low sodium would be just fine)
2/3 bottle of your favorite Italian Dressing (I like Kraft's Tuscan Italian with Romano... or whatever it's called)
One brick Cream Cheese (I use neufchatel so I don't feel so guilty)
5 carrots peeled and thinly sliced
6 ish bonless skinless chicken thighs OR 3 boneless, Skinless chicken breasts
A box of your favorite noodles

Okey doke, folks. Here's what you do:

Dump your italian dressing into your crock pot. Stick in your raw chicken. Cook on high for... 2 ish hours? (One hour in, dump in your carrot slices.) Just until your chicken and carrots are cooked. Shred your chicken. Add the cream of mushroom soup, and the brick of cream cheese. Stir it all around until the cream cheese is all melted and incorporated.

Boil your noodles. Serve mixed together or with the sauce on top.


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