Quick Crock Pot Chicken Stew
TASTES LIKE HOMEMADE, BUT IS SO EASY!
2-3 cups shredded chicken (leftovers from a roasted chicken, sometimes I use turkey)
32 oz chicken broth
6 carrots, peeled and sliced
2 stalks of celery, sliced
1 small onion, chopped
1 clove of garlic
1 cup frozen peas
1 can family sized Cream of Chicken soup
salt and pepper
Homemade egg noodles (or frozen if you don't have time)
Pour chicken broth in crock pot, add chicken, carrots, onions, celery, garlic, and salt and pepper if desired. Cook on high for 3 hours or on low for 6 hours. Add cream of chicken soup, peas, and noodles. Cook for 1 hour on high or 2 hours on low. That's it, Enjoy!
HOMEMADE EGG NOODLES
1-2 large eggs
1/4 tsp salt
1 cup flour (may need more)
Mix all ingredients together to form a sticky dough. Flour counter top and roll out dough, cut with knife or pizza cutter. Cut in long strips or squares. Bring 2 quarts of water to a boil and drop noodles in. Noodles may get tough if too much flour is added or boiled for too long. This doesn't take long to do, but it may take a few times of trying to get the noodles the way you like them.
Crock Pot Mexican Chicken
(I USE THIS FOR QUESADILLAS, TACOS, ENCHILADAS, ETC)
3 chicken breasts or 12 tenderloins (no need to thaw them, just throw them in frozen)
1 can of Rotelle tomatoes with green chiles or 3 roma tomatoes cut up
1/4 - 1/2 cup green chile
1 package taco seasoning
2 T minced, dried onion
Put all ingredients in crock pot and cook on low 8 hours. Towards end of cooking use fork to pull apart chicken. Use in favorite recipe.