Many comfort food recipes call for canned soups, making them high in sodium and generally unhealthy.  I like to replace those canned soups with a homemade version, which takes only a couple of minutes but adds tons of flavor while avoiding unwanted additives and preservatives. 

Creamy chicken, noodles, peas and carrots cook slowly making it easy and delicious!

The inspiration for this recipe came from my good friend, Cari, who gave me a similar recipe.  It’s super easy and very tasty!  Thanks Cari!

Happy Cooking!

~ Gena

Ingredients:

Serves 6

• 3 boneless, skinless chicken breasts
• 1/2 stick unsalted butter (4 T) **
• 2-4 cups chicken broth (I only needed 2, but crock pots absorb liquid at different rates.) **
• 2 cups frozen peas
• 1 cup carrots, diced or shredded
• 1 recipe homemade cream of chicken soup (much easier than it sounds! But if you don’t have the time, use 2 cans cream of chicken soup) **
• 1 large bag egg noodles or 16 oz any noodles

**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning. (Bean types may vary)

Directions:

• Place all ingredients in crock pot except peas and noodles.  (I added peas early and they seemed slightIy mooshy.)  If making homemade cream of chicken soup, follow recipe link above, skipping the last step, as it will thicken in crockpot.
• Cook on low for 6 hours or high for 3 hours.  (keep in mind that crock pots vary, some may be done earlier!)  Add more broth if needed.
• Take out chicken and shred (try shredding it in your standing mixer, if you have one.  Or you can shred it with two forks.)
• Meanwhile, pour noodles and peas into crockpot. Turn to high,  add chicken back to pot and cook another 30 minutes or until noodles are tender.  Yummy!

Enjoy!