What happened to Spring? It’s been chilly and windy here for the past couple of days. I much prefer warm days to cool days. However, when it gets hot, I start to miss chilly weather comfort food. Since cool nights this late in the year are few and far between, I used the opportunity to make something that I normally wouldn’t make on a cold day. This recipe was simple. It took me just a few minutes to throw it in the crockpot before work. It reminds me of chicken noodle soup, but the veggies make this a bit more hearty of a meal. I enjoyed it!
Crockpot Creamy Chicken and Noodles
- 2 – 4 boneless skinless chicken breasts (I just used 2 for M and me)
- 1 cup water
- 3-4 yukon gold potatoes
- a handful of baby carrots
- half of a yellow onion
- 2 cans of Cream of Chicken soup
- 1 cup water
- parsley to taste
- salt and pepper to taste
- 1 package of egg noodles.
1. Add everything but the noodles to the crockpot. Cover and cook on low for 8-9 hours. I was in a hurry so I waited until I got home to chop up the chicken and the vegetables.
2. When you get home from work, cook egg noodles according to package directions. Drain and add noodles to the crockpot and mix with everything else.
3. Serve and enjoy
Oh my, this was an accidentally amazing meal! I’m drooling thinking about it.
Usually when I make a roast, I throw it in the crockpot with Dales, potatoes, onions and carrots. This time I didn’t realize we were out of Dales sauce. I needed to get this in a crockpot before work, so I improvised.
I called these crockpot BBQ roast sandwiches. Messy, delicious, saucy, and perfect. I had a loaf of homemade white bread left from my experimenting, so we used that for our sandwich night.
Here’s how I made them
Put a pork roast in the crockpot. Cover with 3 cups water, 1 cup apple cider vinegar, and a ton (didn’t measure) of BBQ sauce. I used Sweet Baby Ray’s. Cover and cook on low 9-10 hours. Enjoy!
I used to think I didn’t like potato soup. If this post was a conversation with my dad, it would go something like this:
Me: “I used to think I didn’t like potato soup.”
Dad: “What was your first mistake?”
Me: “I thought.”
He says that a lot. Anyway, this recipe came from one for potato soup that was sent to me by one of my best friends. Thanks Dana! It became a work night staple for the P’s last winter! When I made it yesterday, I put in 3 cups of chicken broth instead of 2. I definitely think this tastes better with 2, but it’s up to you!
I'm sorry for the cell phone photo (not that my regular photos are any better). Here's hoping the ninja turtle bowl makes up for the bad photo
Crockpot Potato Soup
- 4-5 yukon gold potatoes, peeled and cut in half
- 2 cups chicken broth
- 1 (8 oz) block cream cheese
- Lawry’s seasoning salt to taste
1. Put potatoes and chicken broth in crockpot. Cover and cook on low for 8 hours.
2. Using a potato masher (or just a fork), mash up potatoes. You can leave them as chunky (or not as chunky) as you like. Stir in the block of cream cheese and the seasoning salt. Keep in crockpot until warmed through then serve.