Tuesday, July 3, 2012

Creamy Chicken Noodle Stew in the Crock Pot


This is what we had for dinner last night and still have plenty left over.  It was easy and delicious – a good combination when it comes to cooking.  This will easily feed 6-8 people.  

1 pkg. boneless, skinless chicken breast (or remove split breasts from bone when done cooking)
1 pkg. frozen spring vegetables (I wish I had taken a picture of the package so you could see exactly which ones but it includes broccoli, cauliflower, carrots, squash, and zuchinni)
1 large (26 oz.) can of cream of chicken soup
1 16 oz. pkg. bowtie pasta
Salt & Pepper to taste


In the morning put the chicken, the vegetables, the can of soup, + one can of water in the crockpot.  Add a little salt and pepper and give it a little stir.  Put the lid on, turn the crockpot on low, and get on with your day. After six to eight hours, remove the chicken and remove any bones (if you used split breasts) and shred or chop the meat.  Quick tip:  a stand mixer will give you perfectly shredded chicken!  It’s soooo easy!  Add the shredded or chopped chicken back to the pot. Cook the bowtie pasta on the stove, as directed.  Drain and add to the crockpot.  You could probably cook the pasta in with the stew all day but I was worried it would become mushy.


It is really a perfect mix with the veggies and the texture of the pasta and the creaminess.  Mmmmmmmm!  I like that even though it is so hearty (which is why I call it a stew instead of a soup) it doesn’t leave you with a heavy feeling. 

If you try it, I’d love to hear how it turned out!  If you are looking for more tips on meal planning, I have something special to share with you in an upcoming post that you don’t want to miss so make sure you are following Krafty Kat.  Also, don’t forget about the new blog hop I am hosting on Fridays Gimme Five For Friday where we share five things with each other each week! 


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1 comment:

  1. I bought the stuff to make this for tomorrows dinner, going to just put it on low late tonite(: