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- Chicken, Chicken and Noodles, Chicken and Rice, Chicken Noodle Soup
- chicken breasts
- 2 cups (475 ml) chicken broth (or chicken boullion cubes and water)
- Salt and pepper to taste
- Additional ingredients:
- Chicken and Noodles or Chicken Noodle Soup:
- 2 10-1/2 oz (294 grm). or 4 small cans cream of chicken soup
- 1 bag frozen egg noodles or dried curley noodles
- chopped carrots (optional)
- Chicken and Rice:
- 2 cups (475 ml) long-grain rice
- 1-1/2 cups (350 ml) milk
- 2 small cans cream of chicken soup
- butter (optional)
- Place chicken into crock pot (frozen is fine!).
- Add broth.
- Cook on high 4+ hours or low 8+ hours.
- To make into Chicken and Noodles:
- Remove chicken from broth and chop it up.
- Add noodles to broth and cook on high (or on stovetop to speed it up) until noodles are fully cooked.(about 1/2 hour)(If you don't have enough broth, just add more. You can always remove some of it before you add the soup and chicken)
- Add chicken to noodles.
- Add soup and stir.
- Done! If it's too runny, add more soup. If it's too thick add more broth. This feeds our family of 8 with leftovers.
- Eat on top of mashed potatoes.
- To make Chicken Noodle Soup:
- Add cut up carrots while cooking chicken.
- Don't make broth as thick.
- Proceed as above.
- For chicken and rice:
- When you get home and the chicken is done, mix up 2 cups (475 ml) long grain rice, 1-1/2 cups (350 ml) milk and 2 small cans cream of chicken soup.
- Stir and put into 8x10 inch pan.
- Place chicken on top.
- Cover with lid or foil.
- Bake at 350 degrees (175 C.) for 45 minutes to 1 hour.
- Eat rice with butter!
- Mouth watering!!!
- Once chicken is cooked, you may use it for chicken in another recipe, or just eat it as a piece of chicken! Very tender and delicious. The only way I make mine anymore!
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