If you’re following along you know we like to utilize our crockpot often. However there are not many recipes we repeat or love simply because they don’t turn out (ie. the food is mush or over cooked or ..) whatever! With that said there are some amazing recipes too! I’m hopeful this one is one of those. It’s in the crockpot now for dinner tonight because soup is a staple when it’s cold out!! I’ll be sure to update if this is a keeper!
***UPDATE: IT’S A KEEPER***
Ingredients
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 5 cups milk
- 3 boneless, skinless chicken breasts (cooked and shredded)
- 9 ounces frozen mixed vegetables
- 1 teaspoon seasoned salt
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups egg noodle
Instructions
- Whisk together soups and milk in your slow cooker.
- Stir in chicken, frozen vegetables and seasoned salt.
- Add in salt and pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Stir in uncooked egg noodles the last 30 minutes of cooking time.
No comments:
Post a Comment