Chicken to make your youngest child happy

 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!

Healthy Chicken Noodle Soup

 When we get in the mood for some healthy but tasty soup or when we are feeling a little out of sorts, this is the cure. I've been making it for years and it never fails. I like mine with Rheams frozen noodles, and then it is more of a chicken and noodles dish. But everyone likes it when we get a some craft egg noodles.  I fix ours in the crock pot, first searing the chicken. It tastes just as tasty if you use your favorite dutch oven.

Healthy Chicken Noodle Soup

1 lb boneless skinless breasts

2 medium carrots - peeled and diced

1 medium onion - diced

2 stalks celery - coarsely chopped

2 tsp salt

2 tsp dried parsley

1/2 tsp marjoram

1/4 tsp basil

1/4 tsp poultry seasoning

1/4 tsp pepper

1 bay leaf

6 cups chicken broth

2 1/2 cup egg noodles (I use Amish Kitchen Kulski noodles)

2 cups of water

Directions:

In a large heavy pan on high heat, sear the chicken breasts, about 3 minutes per side. Remove the breasts and set aside. Lower the heat to medium, and combine the carrots, onion, abnd celery in the pan. Cook until soft, about 5 minutes. Add the salt, parsely, marjoram, poultry seasoning, basil, and pepper.  Stir and  cook an additional 2 minutes.

Transfer the veggies and chicken to the slow cooker. Add the chicken broth and bay leaves. Cook on low for 6 to 8 hours. 

Remove the chicken and bay leaves. Add the water and the noodles.  Shred or dice the chicken and return to the slow cooker. Cook on high for 20 minutes. Add salt and pepper as needed. Enjoy!

Serves 10