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Enjoy this recipe from The Christmas Table.
Submitted by: Marilyn Stonecipher from Bloomington, IN
6 chicken thighs
salt and pepper to taste
3 stalks celery with leaves
4 carrots, peeled and chopped
2 cloves garlic, chopped
16-oz. can chicken broth
2 c. water
1 bay leaf
16-oz. pkg. wide egg noodles, uncooked
Add chicken to a slow cooker; sprinkle with salt and pepper. Add vegetables, broth, water and bay leaf. Cover and cook on high setting for 4 hours. Remove chicken and vegetables from slow cooker; discard celery stalks and bay leaf. Add noodles to liquid in slow cooker; cover and cook on high setting for 20 minutes, or until tender. Meanwhile, chop chicken, removing skin and bones. When noodles are tender, return chicken and carrots to slow cooker; heat through. Serves 8. | |
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Add chicken to a slow cooker; sprinkle with salt and pepper. Add vegetables, broth, water and bay leaf. Cover and cook on high setting for 4 hours. Remove chicken and vegetables from slow cooker; discard celery stalks and bay leaf. Add noodles to liquid in slow cooker; cover and cook on high setting for 20 minutes, or until tender. Meanwhile, chop chicken, removing skin and bones. When noodles are tender, return chicken and carrots to slow cooker; heat through. Serves 8. |
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