Recipe: Slow Cooker Creamy Chicken And Noodles

After a long, hard, cold day at work, nothing sounds better than some good old comfort food.  For my family, creamy chicken and noodles poured over a heap of mashed potatoes is the ultimate in comfort food.

While this recipe may not be the healthiest, there are substitutions that can be made for a healthier alternative.

Ingredients:

1 bag of Reames frozen egg noodles

6 carrots, peeled and diced

3 stalks of celery, diced

1/4 bag of frozen peas (optional)

1 large box of chicken broth (*substitute low sodium chicken broth)

2 cans of Campbell’s cream of chicken soup (*substitute low sodium, low fat Campbell’s Healthy Request)

1/2 cup of half and half

2 ounces of cream cheese (*substitute low-fat cream cheese)

4 cooked and diced chicken breasts

1 tsp. thyme

Salt and pepper to taste

Directions:

Pour cream of chicken and chicken broth into slow cooker. Heat for 1 hour.  Add cream cheese  and half and half and allow all ingredients to melt together.   Add chopped veggies, spices, chicken and egg noodles.  Cook for 4 hours on low.  Stir occasionally.

Pour over warm mashed potatoes.  Delicious!

Leftovers can be frozen.

 

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