Slow Cooker Chicken and Noodles

Since we are missing the annual Solomon Catholic Church Chicken and Noodle dinner, I decided to make our own church dinner complete with mashed potatoes . . . but certainly not all the salads and pies that normally accompany their meal. Although I usually make chicken and noodles on the stovetop, I was interested in trying a slow cooker version. I consulted several recipes for times and tips. All used canned soups as a thickening agent but I simply made a Velouté Sauce to use in it’s place — it’s easy (a simple white sauce that uses broth instead of milk for the liquid) and I rarely purchase canned soups + it uses basic, simple ingredients I already have on hand.                                                                             

My BIG QUESTION: How would the noodles cook in the slow cooker? I discovered that they cook perfectly. I will be using the method again!

Slow Cooker Chicken and Noodles    4 to 6 servings

2 chicken thighs or breasts 

Water to cover thighs or breast – about 3 cups 

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3 or 4 sage leaves or about 1/4 teaspoon dried

1 sprig fresh rosemary or about 1/4 teaspoon dried

1/4 teaspoon poultry seasoning 

1 recipe medium White Sauce  or Velouté Sauce (using 2 T. butter, 2 T. flour, salt & pepper and 1 c. milk for white sauce or 1 c.  chicken broth for Velouté Sauce)  

Extra chicken broth as needed 

About 12 ounces homemade egg noodles, homemade or commercial frozen noodles ( I make a big batch of egg noodles and portion them for the freezer)  

Mashed Potatoes  

1.   Place the chicken breasts in the slow cooker. Cover with water and sprinkle with the seasoning. 


2.   Place the lid on the crock and cook on Low for 5 to 6 hours, or until chicken is done and can be easily shredded.


3.   Remove the chicken to a plate using tongs; set aside.
Strain the broth and add back to the slow cooker—if you don’t have 3 cups, add additional chicken broth or if you have extra, reserve some for a later addition as needed or to use in the Velouté Sauce. 

4.   Add the White Sauce or Velouté Sauce to the broth in the slow cooker. Then add noodles and more chicken broth as needed during the cooking process. Stir well. Place the lid back on and cook on High for another 1 to 2 hours, stirring halfway through cook time.


5.   Meanwhile, use two forks to shred the chicken and re-add to the slow cooker. Taste and adjust seasonings as needed.

6.   If the chicken and noodles are too thick for your liking, just add more broth.

7.   Serve over mashed potatoes. Leftovers can be thinned down with additional broth to become soup. 

 

1 Turkey Carcass = 3+ Meals . . .

Start with the BROTH . . .

Add turkey carcass to a large stock pot.

Cover with water and add carrots, celery, chunks of onion, parsley, poultry seasoning and Italian seasoning, salt and pepper . . . any veggies or seasoning you have on hand on prefer to use.

Bring liquid to a boil, add lid and simmer until broth is nicely flavored and any remaining meat clinging to the bone releases easily.

Strain broth and add to freezer containers for soups, turkey casseroles, savory pot pies, etc., etc.

1. Creamy Turkey Casserole    6 to 8 servings

4 tablespoon butter or margarine

½ onion, diced

1 stalk celery, diced

4 tablespoons (¼ cup) all-purpose flour  

1 cup turkey broth

1 cup milk (or use more broth in place of the milk)

Salt to taste, as needed 

1 to 1½ cups cooked turkey meat, chopped

1 cup (before cooking) macaroni  -- cook in salted water according to pkg. directions

¼ lb. American or Cheddar cheese, shredded  (about 1¼ cups)

Paprika & parsley for sprinkling on top of casserole

1 to 1½ cups bread crumbs (process bread slices in the food processor to make bread crumbs)

1 tablespoons butter or margarine

1.  Melt butter in saucepan over low heat; sauté onions and celery. Stir in flour until smooth and then cook 3 to 5 minutes to develop flavor. Then, gradually add turkey broth and milk; whisk to thicken as mixture is cooked over low heat. Add salt to taste as needed. Set aside about ½ to ¾ cup sauce for pouring over top of casserole if desired.

2.  To remaining sauce, add turkey, cooked macaroni and cheese.. Put in a greased or spray 9” x 9” prepared pan. If you reserved some of the sauce for topping the casserole, spread it over the top now, and sprinkle with paprika and parsley.

3.  In a skillet, brown bread crumbs in melted butter; spread on top of chicken mixture. 

4.  Bake in preheated 325° oven for about 30 minutes, until hot and bubbly. Serve.

2. Turkey Soup  3 to 4 servings

1 tablespoon olive oil

1 onion, chopped

1 celery stalk, sliced crosswise, about 1/2” thick

2 carrots, sliced about ¼” thick

4 cups turkey broth

1 to 1½ cup cooked turkey meat, diced

1 large or 2 medium potatoes, peeled and diced

1 teaspoon seasoning salt

Kosher salt, freshly ground pepper

½ cup orzo

½ cup frozen peas

1.  Heat oil in a large heavy pot over medium heat. 

2.  Add onions, celery, and carrots; sauté, stirring often, until vegetables are soft, 5 to 8 minutes.

3.  Add broth, turkey and potatoes; season with seasoning salt, Kosher salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 15 to 20 minutes, or until potatoes are tender.

4.  Add orzo and cook until al dente, 8 to10 minutes.

5.  Stir in peas near the end of the cooking time.

3. Turkey Pot Pie  -- Use our recipe for Chicken Pot Pie  

And, there’s still broth left, so there’s more soup and casseroles on the horizon!