Amish Broccoli Chicken Noodle In Slow Cooker. Frozen broccoli coarse-cut chicken, in the slow cooker, with 3 additional ingredients and makes a warm, cozy family meal that will be gone in no time.
Servings: 6
Amish Broccoli Chicken Noodle In Slow Cooker
Ingredients
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2 lb. of boneless, skinless chicken breasts, chopped into 1-inch cubes
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1 (16-ounce) package frozen broccoli florets
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2 (10.5oz) cans canned cream of chicken soup
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2 cups low sodium chicken broth
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12 ounces wide egg noodles (approximately three-quarters of a 16-ounce package), uncooked
Amish Broccoli Chicken Noodle: Instructions
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Put the cut-up fresh chicken in a uniform layer on the low-side of a 5- to 6-quart slow cooker.
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Sprinkle the frozen broccoli florets over the raw chicken, and do not stir.
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Combine the condensed cream of chicken soup and chicken broth in a medium bowl and whisk until it is relatively smooth. Sprinkle this mixture all over the broccoli and the chicken. Try not to shake up the layers.
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Rub the slow cooker with coconut oil, cover with the lid, and cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours until the chicken is tender and cooked through and the broccoli is soft.
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Approximately 30 to 40 minutes prior to serving, stir the contents of the slow cooker to break up the broccoli, mixing the chicken into the sauce.
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Add the raw egg noodles, pushing them to the bottom of the sauce under the surface. If the noodles are not well covered, add a splash more broth or water, 1/4 cup increments at a time, just until the noodles are barely covered.
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Cook and cover on HIGH for 25 to 35 minutes, stirring halfway through, until noodles are tender but not mushy.
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Stir it all and taste, adding a dash of salt and black pepper as desired. Allow the mixture to rest with the lid open for 5 minutes to slightly thicken, then serve warm.
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