Ingredients:
3 to 4 carrots, peeled and cut into chunks
1 large onion, chopped
4 stalks celery, cut into chunks
4 to 6 boneless, skinless chicken breast halves
Salt and pepper
8 to 10 cups chicken stock
1 tablespoon dried parsley
Egg noodles or rice
2 tablespoons chopped Italian parsley
Directions:
Put carrots, onions and celery into crock pot. Season chicken with salty and pepper and place it over the vegetables. Pour in stock and sprinkle parsley on top. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Use a fork to shred chicken into big pieces. Serve chicken, broth and veggies in bowls with hot cooked rice or noodles. Sprinkle chopped parsley on top.
Hi Mary, The noodles go in at the very end so they don’t get mushy. Thanks! -Amy
I saw this on Fox 6 News and it is so easy and delicious. I used Morton’s Nature Seasoning instead of salt and pepper and I added some dried minced garlic too. I made elbow noodles the night before and stirred them in right after I shredded the chicken up. My 8 year old son cleaned his bowl quick so its definitely a keeper! I love quick and easy meals since I don’t have a lot of time after I get home from work. Thank you!
Do I put the noodles in the crock pot while its cooking or cook them on the side and add when the soup is done??
I saw you demonstrating this recipe on TV and tried it – it is delicious!!! and so easy – and you can add whatever you like to change it up – (I love using my slow cooker and this is a great recipe) – Thank you – Alixe