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Dill Chicken and Veggies over Noodles - Crock Pot |
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Ingredients
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* 3 carrots, peeled and sliced
* 2 stalks of celery, diced
* 2 medium onions, cut into chunks
* 3 chicken breasts, boneless, skinless and frozen
* 2 (14.5 oz) cans chicken broth
* 2 C of water
* 1/2 tsp dried dill (substitute 1/2 tblsp fresh dill)
* 1/2 tsp parsley (substitute 1/2 tblsp fresh parsley)
* 1 (8 oz) pkg. of egg noodles
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Directions
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1. In the bottom of the crock pot layer the carrots, celery and onion.
2. The frozen chicken breasts are laid on top of the vegetables.
3. Pour in the water and broth covering the chicken and vegetables.
4. Sprinkle in the dill and parsley.
5. Cook covered 8 hours on low.
6. After 8 hours take the chicken and vegetable out of the crock pot and keep warm in soup pot on lowest heat.
7. Place the noodles in the crock pot and cook 20 minutes.
8. Serve chicken and veggies over hot, cooked noodles.
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Story
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If your kids are not big into veggies, this is a nice recipe to sneak a few into their diets.
The noodles are cooked in the the crock pot "drippings" after removing the chicken and veggies, so even if your kids won't touch vegetables, they'll get all the nutrients that the noodles have soaked up cooking in the chicken/veggie liquid in the crock pot. Good plan!
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