Many years ago I was on a healthy slow cooker chicken trend. This one popped up in my list and I thought it looked it good and the family would enjoy it. I was mostly right. Rachel loves it! Peggy likes it. Abbey is fine if I never make it again. To quote Meatloaf, "Two out of three..."
T-Dawg's Take on Alpine Chicken
What's in it:
3/4 tsp dried parsely
3/4 tsp poultry seasoning
3 oz diced Canadian bacon (or sub regular bacon)
1 carrot sliced thinly
1 stalk celery sliced thinly
1 small onion diced
1/2 c chicken broth
1/2 c water (divided)
1 lb chicken breast B&S
1 can low-fat condensed cheddat cheese soup
2 Tbs all purpose flour (divided)
2 Tbs diced pimento
2 Tbs grated parmesan cheese
1 package wide egg noodles (16 oz) Cooked to directions
How to do it:
In a slow cooker, layer in order: Canadian bacon, carrots, celery, and onion. Add 1/4 c water and 1/2 chicken broth. Add chicken breasts. Stir soup with 1 Tbs flour and spoon over the top of the chicken. DO NOT STIR. Cover and cook on high for 3-4 hours or low for 6-8 hours, or until chicken is tender and juices run clear. Vegetables should be tender.
Remove chicken breasts and set aside. Once rested, shred as desired.
Mix 1 Tbs flour with 1/4 cup of HOT water and add to crock pot mix. Cook on high for 15-20 minutes.
Added cooked noodles to shallow 2.5 or 3 qt baking dish prepped with cooking spray. Cover with shredded chicken. Cover evenly with crock pot contents. Sprinkle with pimento and parmesan cheese.
Broil 6 inches from heat for 6-8 minutes until evenly browned.
Enjoy!
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