Creamy Chicken Noodle

Ingredients:

4-5 Boneless skinless chicken breasts frozen. Or you can pull apart a Rotisserie chicken and put it in towards the end of the cooking process along with the egg noodles. I love it with the Rotisserie chicken like the pictures in the post. 

-4 carrot sticks graded chopped or use about a half a bag or carrot chips. 

-4 celery sticks rinsed and chopped

-1 32 oz. carton of chicken stock 

-1/2 bag or a little more of egg noodles (I eye ball it)

-1 1/2 cans of cream of chicken soup

-1/2 c. of water

-1 c. of milk

– A couple shakes of salt, pepper

-1 1/2 tbsp of onion flake,

-1 tbsp dry basil

-1 tsp of thyme

-1 tsp of celery salt

-1 tbsp garlic salt

 

(to be honest I didn’t measure the ingred. I just eyeballed them and shook away, taste and season more if needed.) Place your 5-6 boneless skinless chicken tenderloins or 4-5  boneless skinless chicken breasts in the crock pot. Place all the wet ingredients including the cream of chicken and seasonings in the crock pot, whisk them together. (TIP: I mix my milk and cream of chicken together first.) Place the frozen chicken breasts in the crock pot. Cook low 4-6 hrs. During that last hour of cooking add in your veggies, close and cook. During the last 15-18 minutes of cooking, pull out your chicken breasts out and shred with two forks or in your kitchen aid mixer. Then add the chicken back in. This is also when you can opt out for the pulled apart rotisserie chicken. Throw in your egg noodles too, and let them both cook during those 15-20 minutes. Now its time to serve it up… or should I say slurp it up.